Asian Broccoli With Peanut Butter Recipes

SPICY THAI BROCCOLI SALAD WITH PEANUT DRESSING

Steps:

• Whisk together all ingredients and set aside.
• Prepare the broccoli by boiling for 3 minutes until bright green. Remove from boiling water and add to an ice water bath to stop cooking. Remove from water bath and add to a large bowl with shredded cabbage, scallions, cilantro, and sliced chilis.
• Pour peanut dressing over salad - NOTE - you may not need all the dressing. Try the salad using 1/2 the dressing, and then add more as needed.
• Toss the salad well and top with salted peanuts and additional chilis.
• Serve immediately. Leftovers can be stored in refrigerator for up to 3 days.

PEANUT BUTTER BROCCOLINI

Steps:

• Preheat the oven to 400 degrees F.
• Lay out the broccolini on a baking sheet and drizzle with the olive oil. Roast until tender and beginning to brown, about 15 minutes.
• Meanwhile, add the peanut butter, soy sauce, honey, sesame oil, garlic and crushed red pepper to a small bowl and whisk to combine.
• Transfer the broccolini to a serving platter and drizzle with the sauce. Top with the crushed peanuts, sriracha and cilantro. Serve with lime wedges.

ASIAN BROCCOLI WITH PEANUT BUTTER

Steps:

• Cook the broccoli in boiling salted water until tender, about 2 minutes; drain.
• Blend the remaining ingredients together until smooth.
• Toss with the broccoli and serve.

SZECHUAN NOODLES

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

ASIAN BROCCOLI

Steps:

• Heat oven to 450 degrees. Put broccoli in a bowl and season with salt, black pepper, ginger and red pepper flakes. Toss with garlic cloves and oil. Spread broccoli on a baking sheet and roast for 15 to 20 minutes, until tender and lightly browned. Discard garlic cloves. While broccoli roasts, combine scallions, cilantro, basil and mint in a large bowl.
• Make the vinaigrette: In a small bowl, combine rice wine vinegar, lime juice, olive oil, sesame oil, soy sauce and, if you want a stronger-flavored dish, fish sauce and sriracha. Whisk until emulsified.
• Add cooked broccoli to the large bowl with the herbs and toss. Add vinaigrette, to taste, and toss. Serve warm or at room temperature.