Categories: Sides
Ingredients
- For the broccoli:
- 1/4 cup vegetable oil
- 1 tbsp. sesame oil
- 1/4 tsp cayenne pepper, or more to taste
- 2 lbs. broccoli, cut into florets, stems peeled and cut into 1/4-inch-thick rounds
- Kosher salt and black pepper
- For the Kung Pao sauce:
- 1/4 cup Thai sweet chili sauce
- 2 tbsp. oyster sauce
- 2 tbsp. sesame oil
- 2 tbsp. vegetable oil
- 1 1/2 tbsp. Sriracha
- 1 tbsp. soy sauce
- 1 tbsp. unseasoned rice vinegar
- 2 garlic cloves, finely minced
- For Garnish:
- 1/3 cup chopped salted roasted peanuts
- 1 scallion, thinly sliced
- 1 fresh jalapeno, sliced into rings
Directions
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Roast the broccoli: Preheat the oven to 400. In a bowl, whisk together the vegetable oil, sesame oil, and cayenne. 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, 20-25 minutes.
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Meanwhile, make the sauce: In a medium bowl, whisk together chili sauce, oyster sauce, sesame oil, vegetable oil, Sriracha, soy sauce, vinegar, and garlic.
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Remove the broccoli from the oven and toss with the sauce directly on the pan. Turn the broiler on and broil the broccoli until the sauce is thick and bubbling, 4 to 5 minutes. Transfer to a serving platter and garnish with the peanuts, scallion and jalapeno.