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Prepare the broccoli: Wash and cut the broccoli into bite-sized florets. Set aside.

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.

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.

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.

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.

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.


Prepare the broccoli: Wash and cut the broccoli into bite-sized florets. Set aside.

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.

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.

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.

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.

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.
