Chinese | Kung Pao Broccoli

Posted on December 1, 2019

We love this!

Yield: 4 servings

Ingredients

For the Broccoli:

1/4 cup grapeseed oil

1 tablespoon sesame oil

2 pounds or so of broccoli

kosher salt, to taste

 

For the Kung Pao Sauce:

1/4 cup Thai sweet chilli sauce

2 tablespoons oyster sauce

2 tablespoons sesame oil

2 tablespoons grapeseed oil

up to 1 1/2 tablespoons Sriracha

1 tablespoon soy sauce

1 tablespoon unseasoned rice vinegar

2 cloves garlic, finely grated

 

For the Garnish:

1/3 cup chopped salted roasted peanuts

1 green onion

 

Method

Roast the Broccoli:

Preheat the oven to 400°F. In a bowl, whisk together the grapeseed oil and sesame oil. Toss the broccoli in the oil. Put the broccoli on a baking sheet, season with salt, and spread broccoli out in one layer. Roast until edges are blackened and crisp, about 20 to 25 minutes. Start checking after 10, because it depends on how you cut your broccoli.

Meanwhile, Make the Sauce:

In a medium bowl, whisk all sauce ingredients together.

Finish the Broccoli:

Remove the broccoli for the oven and toss with the sauce directly in the pan. Turn on the broiler and broil the broccoli until sauce is thick and bubbling, about 4 or 5 minutes. Transfer to serving platter, garnish with peanuts and green onions.

 

(Ref. "Kung Pao Roasted Broccoli" recipe, Cravings Hungry for More cookbook, page 141.)