Kung Pao Broccoli with Peanuts
Kung Pao Broccoli with Peanuts
Ingredients
For the Broccoli
- 1 1/2 pounds broccoli, cut into florets
- 2 tablespoons vegetable oil
For the Kung Pao Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
For the Stir-Fry
- 1 tablespoon vegetable oil
- 3 garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 dried red chilies, whole, stems removed (adjust to taste)
- 1 teaspoon Sichuan peppercorns, optional
For Finishing
- 1/2 cup roasted peanuts, unsalted
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the broccoli: Wash and cut the broccoli into bite-sized florets. Set aside.
⏱️ 5 min
- 2
Prepare the Kung Pao sauce: In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, granulated sugar, cornstarch, and water until smooth. Set aside.
⏱️ 3 min
- 3
Blanch the broccoli: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the broccoli florets and stir-fry for 3 to 5 minutes, until bright green and slightly tender-crisp. Remove the broccoli from the wok and set aside.
⏱️ 5 min
- 4
Sauté aromatics: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, dried red chilies, and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Combine and sauce: Return the blanched broccoli to the wok. Give the prepared Kung Pao sauce a quick whisk again (as cornstarch settles) and pour it over the broccoli. Stir continuously until the sauce thickens and coats the broccoli, about 1 to 2 minutes.
⏱️ 2 min
- 6
Finish and serve: Remove the wok from the heat. Stir in the roasted peanuts and half of the sliced green onions. Transfer the Kung Pao broccoli to a serving dish and garnish with the remaining green onions. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Broccoli with Peanuts
Ingredients
For the Broccoli
- 1 1/2 pounds broccoli, cut into florets
- 2 tablespoons vegetable oil
For the Kung Pao Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
For the Stir-Fry
- 1 tablespoon vegetable oil
- 3 garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 dried red chilies, whole, stems removed (adjust to taste)
- 1 teaspoon Sichuan peppercorns, optional
For Finishing
- 1/2 cup roasted peanuts, unsalted
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the broccoli: Wash and cut the broccoli into bite-sized florets. Set aside.
⏱️ 5 min - 2
Prepare the Kung Pao sauce: In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, granulated sugar, cornstarch, and water until smooth. Set aside.
⏱️ 3 min - 3
Blanch the broccoli: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the broccoli florets and stir-fry for 3 to 5 minutes, until bright green and slightly tender-crisp. Remove the broccoli from the wok and set aside.
⏱️ 5 min - 4
Sauté aromatics: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, dried red chilies, and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Combine and sauce: Return the blanched broccoli to the wok. Give the prepared Kung Pao sauce a quick whisk again (as cornstarch settles) and pour it over the broccoli. Stir continuously until the sauce thickens and coats the broccoli, about 1 to 2 minutes.
⏱️ 2 min - 6
Finish and serve: Remove the wok from the heat. Stir in the roasted peanuts and half of the sliced green onions. Transfer the Kung Pao broccoli to a serving dish and garnish with the remaining green onions. Serve immediately.
⏱️ 2 min