Kung pao roasted broccoli recipe
All the flavours of the classic Sichuan Chinese stir-fry with roasted broccoli. The florets absorb the spicy, sweet and savoury umami sauce perfectly.
This recipe is from Cravings: Hungry for More by Chrissy Teigen. Published by Michael Joseph, £16.99 RRP.
Ingredients
For the broccoli- 60 ml vegetable oil
- 1 tbsp sesame oil
- 0.2 tsp cayenne pepper, or more to taste
- 900 g broccoli (approx 2 smallish heads), cut into florets, stems peeled and cut into 5mm (0.2 inch)-thick rounds
- 1 pinch salt and freshly ground black pepper
- 60 ml Thai sweet chilli sauce
- 2 tbsp oyster sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 1.5 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp unseasoned rice vinegar
- 2 cloves of garlic, finely minced
- 40 g chopped, salted roasted peanuts
- 1 spring onion, thinly sliced
- 1 fresh jalapeño (green or red), sliced into rings
Details
- Cuisine: Chinese/American
- Recipe Type: Broccoli
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200˚C/400˚F/gas mark 6.
- In a bowl, whisk together the vegetable oil, sesame oil and cayenne pepper.
- Toss the broccoli in the oil, then season generously with salt and pepper.
- Dump the broccoli on a large rimmed baking sheet, spread it out in one layer, and roast until the edges are blackened and crisp, 20 to 25 minutes.
- Meanwhile, make the sauce. In a medium bowl, whisk together all of the sauce ingredients.
- Remove the broccoli from the oven and toss with the sauce directly on the pan.
- Turn the oven up to high or put the sheet under a hot grill and cook the broccoli until the sauce is thick and bubbling, 4 to 5 minutes.
- Transfer to a serving platter and garnish with the peanuts, spring onion and jalapeño.
This recipe is from Cravings: Hungry for More by Chrissy Teigen. Published by Michael Joseph, £16.99 RRP.
You might also like:
Broccoli and gorgonzola quiche
Grilled broccoli with makhani sauce
Roasted purple sprouting broccoli