Supermodel Project: Kung Pao Broccoli

A few weekends ago, I was planning a grand meal for company and decided that all the recipes had to come out of Chrissy Tiegan’s newest cookbook, Cravings:  Hungry for More. Why, you ask? 1. Her recipes are pretty fail-proof.  2. To look like a supermodel at the end of this. 3. Maybe some relationship goals are roasted into her creations. Worth a shot.

So, I embarked on quite a few projects, the simplest of which was her Kung Pao Roasted Broccoli. It’s making you hungry just looking at it, isn’t it? And so elegantly plated, might I add!

Not for long. Here’s how it looks less than elegantly arranged on a bowl of short ribs. (More on that tomorrow).

So, if you’re ready to accessorize your broccoli with a Supermodel twist, Kung Pao broccoli is just the cruciferous veggie for you! (Note:  This didn’t make a ton of broccoli, maybe 2-3 servings. I’d double it so you can have leftovers!)

Kung Pao Roasted Broccoli

For Broccoli:

  • 1/4 c. vegetable oil
  • 1 T. sesame oil
  • 1/4 tsp. cayenne pepper
  • 2 pounds of broccoli (really, make more)

For Sauce:

  • 1/4 c. Thai sweet chili sauce
  • 2 T. oyster sauce
  • 2 T. sesame oil
  • 2 T. vegetable oil
  • 1.5 T. Siracha
  • 1 T. soy sauce
  • 1 T. rice vinegar
  • 2 cloves garlic, minced

Garnish

  • 1/3 c. chopped peanuts
  • 1 scallion, sliced
  • 1 red bird chili, sliced
  1. Preheat oven to 400F.
  2. Whisk liquid broccoli ingredients together and toss broccoli in it. Sprinkle with kosher salt and pepper.
  3. Roast broccoli about 20-25 minutes in a single layer, tossing once in between.
  4. While broccoli is roasting, whisk together all sauce ingredients.
  5. Remove broccoli from oven after 20-25 minutes and toss with sauce directly on the pant.
  6. Turn on the broiler and return to oven for 5 minutes until sauce is bubblin’.
  7. Garnish as desired.

Now go walk a catwalk.

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