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
- 1/4 c. vegetable oil
- 1 T. sesame oil
- 1/4 tsp. cayenne pepper
- 2 pounds of broccoli (really, make more)
- 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
- 1/3 c. chopped peanuts
- 1 scallion, sliced
- 1 red bird chili, sliced
- Preheat oven to 400F.
- Whisk liquid broccoli ingredients together and toss broccoli in it. Sprinkle with kosher salt and pepper.
- Roast broccoli about 20-25 minutes in a single layer, tossing once in between.
- While broccoli is roasting, whisk together all sauce ingredients.
- Remove broccoli from oven after 20-25 minutes and toss with sauce directly on the pant.
- Turn on the broiler and return to oven for 5 minutes until sauce is bubblin’.
- Garnish as desired.
Now go walk a catwalk.