Jamie says: I am on a roll with cooking from my Mayo Clinic Cookbook this summer. The next recipe I tried from it was Sichuan Broccoli and Cauliflower (http://www.mayoclinic.com/health/healthy-recipes/NU00343). I cooked using my Grandmother’s style (without measuring the ingredients). I enjoyed the contrasts- the salty flavor of the oyster sauce with the sweet ginger and the soft texture of the broccoli and cauliflower with the crunchier carrots. Nutrition note: cauliflower and broccoli are both cruciferous vegetables; cruciferous vegetables may lower the risk of cancer.
Cooking with Cruciferous Veggies July 24, 2009