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Kung Pao Roasted Broccoli


Recipe from Cravings: Hungry for More by Chrissy Teigen. Published in the United States by Clarkson Potter Publishers. Copyright © 2018, Chrissy Teigen.


For the Broccoli:
1/4 cup: vegetable oil
1 tbsp: sesame oil
1/4 tsp: cayenne pepper, or more to taste
2lbs: broccoli, cut into florets, stems peeled and cut into 1/4-inch-thick rounds
Kosher salt and freshly ground black pepper

For the Kung Pao Sauce:
1/4 cup: Thai sweet chile sauce
2 tbsp: oyster sauce
2 tbsp: sesame oil
2 tbsp: vegetable oil
1 1/2 tbsp: Sriracha
1 tbsp: Soy Sauce
1 tbsp: Unseasoned rice vinegar
2 cloves: garlic, finely minced

For Garnish:
1/3 cup: salted roasted peanuts, chopped
1 scallion, thinly sliced
1 fresh jalapeño


Roast the Broccoli:
1. Preheat the oven to 400ºF. In a bowl, whisk together the vegetable oil, sesame oil, and cayenne. Toss the broccoli in the oil, then season generously with salt and pepper. Dump the broccoli on a large rimmed baking sheet, spread it out in one layer, and roast until the edges are blackened and crisp, 20 to 25 minutes.

Meanwhile Make the Sauce:
2. In a medium bowl, whisk together chili sauce, oyster sauce, sesame oil, vegetable oil, Sriracha, soy sauce, vinegar, and garlic.

3. Remove the broccoli from the oven and toss with the sauce directly on the pan. Turn the broiler on and broil the broccoli until the sauce is thick and bubbling, 4 to 5 minutes. Transfer to a serving platter and garnish with peanuts, scallion, and jalapeño.