Ingredients
Scale
- 1 tablespoon sesame oil
- 1 large bunch fresh broccolini, ends trimmed
- 1 red pepper (hot or mild), sliced thinly
- 2 tablespoons roasted peanuts, roughly chopped
- 1–2 scallions, sliced thinly
- 1/2 lime, sliced into wedges
- red peppers flakes, for garnish
Peanut Sauce
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup high quality peanut butter
- 3 tablespoons coconut aminos
- 1 tablespoons rice wine vinegar
- 1 large pinch red pepper flakes
- 2 tablespoons (or more) hot water
- optional: 1 teaspoon sriracha hot sauce
Instructions
- To make the peanut sauce, saute the sesame oil and garlic clove in a small saucepan over medium heat for 1 minute. Add in the ginger, peanut butter and cocout aminos.
- Turn the heat to very low heat. Swirl with a fork and mix to combine. slowly add in the rice wine vinegar, red pepper flakes and hot water.
- Continue to stir to combine – add more water if needed to thin out so that it forms a sauce but it still thick and creamy. Remove from the heat and set aside.
- In another saucepan, heat the seasame oil up over medium/high heat.
- When the pan is hot, add the broccolini to the pan and let sit for 2 minutes or until the underside is browned and toasted. Flip over with tongs and cook for another 2 minutes.
- Add 2-3 tablespoons of peanut sauce to the pan with the broccolini. Toss with tongs and serve on a plate. Drizzle 1-2 more tablespoons of sauce on top (serve the rest at the table). Garnish with sliced red peppers, roasted peanuts, scallions and red pepper flakes. Squeeze a lime wedge on top and serve with the rest.
Notes
High quality peanut butter is just peanuts and maybe salt – nothing else. Stir slightly and measure.
If needed blend the sauce with an immersion blender to make it super smooth.
- Prep Time: 5
- Cook Time: 12
- Category: vegetarian
- Method: stove-top
- Cuisine: side dish