I sub cashews for some of the peanuts and used coconut aminos instead of soy sauce (allergies in the family) - served with the Thai sticky rice and shrimp. Only 5 books can be added to your Bookshelf. Different titles can be confusing! 3. Transfer to a small bowl (along with all of the oil) to stop them cooking and set aside. Add in the soy sauce mixture until thoroughly heated and coated well. Season with salt, to taste. every week! Stir until combined and the sauce is smooth. Preheat oven to 450°. Add the honey to the soy sauce mixture, but you don’t need to combine them (this happens in the pan). Cook them over medium heat until the garlic just begins to turn golden brown. Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts. Heat the oil in a small saucepan over medium-high heat. I cooked the broccoli in the same pan I used to make the peanut topping by steaming under a closed lid with a little water. This recipe does not currently have any reviews. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Garnish with the lemon slices or toasted almonds (if preferred). Blanch the Tenderstem® for 2-3 minutes until it’s vibrant green and still has bite, adding the edamame for the last 30 seconds. Love the toppings in this recipe. Be careful not to let the garlic and chile burn–remember, they will keep on cooking even when off the heat. In an effort to make this a one pan dish, I'd reduce the soy sauce and honey before cooking the broccoli next time, then add it to the broccoli in the hot pan just prior to serving. Remove ads. This is quite good, although I think it could use more of the soy sauce/honey. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>. Slice broccoli stems on a diagonal ¼” thick. This quick, no-fuss roasted broccoli gets an Asian twist with sesame and soy sauce. I oversteamed the broccolini a tad, as the stems - although thin - weren't getting tender. Garnish with peanuts. Add the steamed broccoli and cook, stirring, for 3 minutes. Add the garlic, ginger, orange strips, and peanuts and fry for 2-3 minutes, stirring frequently, until the garlic and nuts are light golden brown. 1 tbsp soy sauce; 1 tsp clear honey; ¼ tsp sesame oil; Method. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. This Peanut Butter and Purple Sprouting Broccoli Pad Thai by Meera Sodha looked so fresh. 157. Melt the coconut oil in a large skillet over medium-high heat. Season with black pepper if desired. Add the garlic, ginger, orange strips, and peanuts and fry for 2-3 minutes, stirring frequently, until the garlic and nuts are light golden brown. Combine the soy sauce and sugar in a small saucepan, place over a medium heat and bring to a simmer. If you use choy sum it'll only need 1 1/2 minutes of steaming. Place a steamer insert in a stockpot and fill with just enough water so it doesn't touch the teaming basket. The preschooler gobbled it up and commented on how "yummy" it was, surprisingly. Calories per serving: Serve immediately, or refrigerate and serve chilled. Pour the oil, garlic, and chile over the hot broccoli and toss together well. Heat for about 1 minute; it should reduce to about 1 1/2 tbsp of sauce. I could only find “big” broccoli so I sliced it all the way down (thank you my Instagram friend for that tip) and I didn’t have any ginger so I used dried chilli instead, which I’d do again. At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic; taste and adjust seasonings, to taste, and serve cold or at room temperature. Add unlimited recipes. Place over high heat and, once boiling, add the broccolini. Slideshow: Best Broccoli Recipes Place the prepared broccoli on a baking pan. Spoon 2 tbsp of the infused oil over the broccolini, along with the peanuts and aromatics. Are you sure you want to delete this recipe from your Bookshelf? In 12-inch skillet, combine oil and peanuts. Preheat a large skillet over high heat. I couldn’t wait to give it a try. SEE MORE >>. This is also lovely with (an equal quantity of) choy sum, if you prefer, instead of the broccolini. Heat the sesame oil in a large skillet or wok over medium heat; stir-fry until crisp-tender (about 3-5 minutes). Tip the broccoli and peas back in the pan, pour half the dressing and half the seeds over, and shake for a few secs. Two of my favourite flavours combined into one delicious sauce! In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. You can garnish the broccoli with almonds or lemon just before … So next time I'll cut the broccolini into shorter pieces. Boil the broccoli and peas for 2 mins, then drain. Taste and adjust the seasoning. 1. Add the noodles to the sauce and toss. This was quite easy and quite good. Definite repeat, though I always over-steam broccoli, so I need to work on that. The orange peel definitely adds a great note to the fried garlic, ginger and peanut mixture, so I wouldn't skip it. Add the garlic and ginger and cook for 1 minute before adding the chili garlic sauce, lime juice, brown sugar, peanut butter, water, and soy sauce. Taste and adjust the seasoning. 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