Sichuan Broccoli and Cauliflower

3 cups 1/2 inch Cauliflower? florets
3 cups 1/2 inch Broccoli? florets

Bring a large saucepan three-fourths full of water to a boil. Add the cauliflower and broccoli and return to a boil. Cook until the vegetables are tender-crisp, about 1 minutes. Drain the vegetables and then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.

3 tbsp Oyster Sauce?
1 tbsp water
1/4 tsp Chili? paste or red pepper flakes

In a small bowl, stir together the oyster sauce, water, and chile paste; set aside.

1 tbsp Olive Oil?
1 tbsp peeled and minced fresh Ginger?
3 cloves Garlic?, minced
1 Carrot?, peeled and thinly sliced on the diagonal

In a large, heavy frying pan, heat the olive oil over medium-high heat. Add the ginger and garlic and saute for 30 seconds; do not let the garlic brown. Add the carrot and saute for 1 minute. Add the cauliflower and broccoli and toss and stir until just tender, about 2 minutes. Add the oyster sauce mixture and toss and stir until the sauce is evenly distributed and the mixture is heated through, about 1 minute.

1 Scallion?, green top only, thinly sliced on the diagonal

Transfer to a warmed serving dish and garnish with the green onion. Serve immediately.

Serves 6

Source: The New Mayo Clinic Cookbook: Eating Well for Better Health by Cheryl Forberg and Maureen Callahan (CPL 641.563)

http://www.amazon.com/exec/obidos/ASIN/0848728122/acollectofdec-20

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