Szechuan Broccoli and Cauliflower

Spice up your dinner table with this bold and flavorful Szechuan Broccoli and Cauliflower recipe! Packed with the perfect balance of heat and umami, this dish features tender-crisp broccoli and cauliflower florets tossed in a rich, aromatic sauce made with soy sauce, hoisin sauce, and a kick of Szechuan peppercorns and red chili flakes. A sizzling stir-fry of garlic and ginger infuses every bite with irresistible fragrance, while green onions and optional sesame seeds add the perfect finishing touch. Ready in just 25 minutes, this dish is ideal as a vibrant side or served over steamed rice for a satisfying vegetarian main. Whether you're a fan of spicy recipes or simply love easy, Asian-inspired meals, this quick and healthy stir-fry will become a new favorite!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 tablespoons vegetable oil
• 3 pieces garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon Szechuan peppercorns (optional)
• 0.5 teaspoons red chili flakes
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons hoisin sauce
• 1 teaspoon cornstarch
• 3 tablespoons water
• 2 pieces green onions, sliced
• 1 teaspoon sesame seeds (optional, for garnish)

Directions

Step 1

Prepare the broccoli and cauliflower by cutting them into bite-sized florets and washing thoroughly. Dry them using a clean kitchen towel or paper towels.

Step 2

In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, cornstarch, and water. Stir well to create the sauce base and set aside.

Step 3

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.

Step 4

Once the oil is hot, add the broccoli and cauliflower florets. Stir-fry for 5-6 minutes until they are slightly charred but still crisp-tender. Remove them from the skillet and set aside.

Step 5

Add the remaining 1 tablespoon of vegetable oil to the same skillet. Reduce the heat to medium.

Step 6

Add minced garlic, minced ginger, Szechuan peppercorns (if using), and red chili flakes. Stir constantly for 30 seconds to release their fragrance.

Step 7

Pour the prepared sauce mixture into the skillet, stirring frequently until it thickens slightly, about 1 minute.

Step 8

Return the cooked broccoli and cauliflower to the skillet. Toss to coat the vegetables evenly with the sauce.

Step 9

Cook for an additional 2-3 minutes, allowing the vegetables to absorb the flavors of the sauce.

Step 10

Remove from heat and garnish with sliced green onions and sesame seeds, if desired.

Step 11

Serve hot as a side dish or over steamed rice for a complete meal.

Nutrition Facts

Serving size	(616.7g)

Amount per serving	% Daily Value*
Calories	480.0

Total Fat 29.3g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 17.4g
Cholesterol 1.0mg	0%
Sodium 2373.2mg	0%
Total Carbohydrate 46.5g	0%
Dietary Fiber 12.0g	0%
Total Sugars 16.1g
Protein 17.9g	0%

Vitamin D 0IU	0%
Calcium 230.5mg	0%
Iron 4.8mg	0%
Potassium 1002.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 13.7%

Carbs: 35.7%