Szechuan Broccoli And Cauliflower - cooking recipe

Ingredients

3 cups cauliflower florets
3 cups broccoli florets
3 tablespoons oyster sauce
1 tablespoon water
1/4 teaspoon chili paste
1 tablespoon olive oil
1 tablespoon finely minced fresh ginger
3 garlic cloves, minced
1 carrot, scrubbed and thinly sliced on the diagonal
1 green onion, thinly sliced on the diagonal

Preparation

Place the cauliflower and broccoli in a steamer basket over boiling salted water.
Boil until crisp tender, approximately 5 minutes.
In a small dish, combine the oyster sauce, water and chili paste; set aside.
Warm the olive oil in a heavy wok or skillet, add the minced ginger and garlic.
Saute for 30 seconds taking care not to allow the garlic to brown.
Add the carrot and saute for 1 minute, add the steamed cauliflower and broccoli.
Toss and stir for approximately 2 minutes.
Stir in the oyster sauce mixture, stirring to evenly distribute and warm mixture for approximately 1 minute.
Remove from heat and stir in green onion.
Serve immediately.