SERVES: 2-4
PREP TIME: 5 MINUTES
COOK TIME: 3-5 MINUTES
Ingredients
For Sauce
1/4 cup peanut butter – buy the fancy stuff
1 tbsp sriracha
1 tbsp rice wine
1 tbsp soy sauce
1 tbsp toasted sesame oil
For Broccoli
About two heads of broccoli
Salt & Pepper
Method
Add about a quarter cup of peanut butter to a small mixing bowl – the one you never seem to find a use for. Use a measuring cup the first time you make it; you’ll get an eye for how much you need when you make it more often. Any kind of peanut butter will work, but I like sugar-free stuff. If you’re feeling bougie, use almond butter instead.
Add a tablespoon of sriracha to the bowl, or as I’d call it, “a good squirt”, then the rice wine, soy sauce, and sesame oil, along with a tablespoon or two of warm water.
Blend with a fork. If it starts to get mealy, add a little more warm water until you like the consistency.
On the brocolli front, cut the crowns off the stem, and break those down into bite-sized pieces. Rinse thoroughly in cold water.
Fill the bottom of a pan with about an inch of water.
Steamer basket goes on – or in – your pan, broccoli goes in basket.
Heat on and bring the water to the boil.
The broccoli will turn emerald green as it steams – maybe two or three minutes – so pay attention. As soon as you can knock a hole in it with a fork, it’s ready. If it turns the colour of a Barbour jacket, you’ve overdone it. That’s for the bin.
That’s it.
Heat off, give it a good shake in the basket or in a colander to shed excess water, and it’s ready to eat.
Spoon the peanut sauce over the broccoli in a mixing bowl until it’s evenly coated.
Notes
For a twist, serve with pan-fried thick-cut bacon, or for an even twistery twist, serve with lardons*.
*: Lardons are just fancy French bacon bits.
How I Do Cooking 