Kung pao roasted broccoli recipe

Ingredients

For the broccoli

• 60 ml vegetable oil
• 1 tbsp sesame oil
• 0.2 tsp cayenne pepper, or more to taste
• 900 g broccoli (approx 2 smallish heads), cut into florets, stems peeled and cut into 5mm (0.2 inch)-thick rounds
• 1 pinch salt and freshly ground black pepper

• 2.1 fl oz vegetable oil
• 1 tbsp sesame oil
• 0.2 tsp cayenne pepper, or more to taste
• 31.7 oz broccoli (approx 2 smallish heads), cut into florets, stems peeled and cut into 5mm (0.2 inch)-thick rounds
• 1 pinch salt and freshly ground black pepper

• 0.3 cup vegetable oil
• 1 tbsp sesame oil
• 0.2 tsp cayenne pepper, or more to taste
• 31.7 oz broccoli (approx 2 smallish heads), cut into florets, stems peeled and cut into 5mm (0.2 inch)-thick rounds
• 1 pinch salt and freshly ground black pepper

For the kung pao sauce

• 60 ml Thai sweet chilli sauce
• 2 tbsp oyster sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1.5 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp unseasoned rice vinegar
• 2 cloves of garlic, finely minced

• 2.1 fl oz Thai sweet chilli sauce
• 2 tbsp oyster sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1.5 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp unseasoned rice vinegar
• 2 cloves of garlic, finely minced

• 0.3 cup Thai sweet chilli sauce
• 2 tbsp oyster sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1.5 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp unseasoned rice vinegar
• 2 cloves of garlic, finely minced

To garnish

• 40 g chopped, salted roasted peanuts
• 1 spring onion, thinly sliced
• 1 fresh jalapeño (green or red), sliced into rings

• 1.4 oz chopped, salted roasted peanuts
• 1 spring onion, thinly sliced
• 1 fresh jalapeño (green or red), sliced into rings

• 1.4 oz chopped, salted roasted peanuts
• 1 spring onion, thinly sliced
• 1 fresh jalapeño (green or red), sliced into rings

Details

• Cuisine: Chinese/American
• Recipe Type: Broccoli
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Serves: 4