Kung Pao Broccoli Stir-Fry

with Peanuts & Jasmine Rice

Harness the power of kung pao with this simple take on a Chinese-inspired classic. Our veggie version tosses broccoli and peanuts over fragrant jasmine rice, with an unmistakable underlying umami and sweet-chili taste.

Cooking time20 minutes


Calories590 / serving

Nutrition per serving:
  • Total Fat: 11g
  • Sugars: 27g
  • Saturated Fat: 2g
  • Protein: 17g
  • Sodium: 1670mg
  • Fibres: 8g
  • Total Carbs: 109g

Allergens: Milk, Peanuts, Oyster, Soy, Wheat

We will send you:

  • 3 Garlic cloves
  • 1 Shallot (or onion)
  • 1 Broccoli
  • 157g Jasmine rice
  • 45ml Sweet chili sauce
  • 25g Peanuts
  • 90ml Stir-fry sauce

You will need:

  • Medium pot
  • Large pan
  • Peeler
  • Oil
  • Salt



Cook the rice

In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.


Mise en place

While the rice cooks, cut the broccoli head into bite-size florets; peel and slice the broccoli stem into rounds, discarding the bottom inch. Halve, peel and mince the shallot. Mince the garlic.


Start the stir-fry

In a large pan, heat a generous drizzle of oil on medium-high. Add the broccoli florets and stems. Sauté, stirring occasionally, 6 to 8 minutes, until browned and crisp-tender. Add the shallot and sauté, stirring frequently, 1 to 2 minutes, until softened. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant.


Finish the stir-fry & serve

To the pan of broccoli, add the stir-fry sauce and sweet chili sauce. Cook, stirring frequently, 1 to 2 minutes, until combined. Stir in the peanuts. Divide the rice between your plates. Top with the finished stir-fry. Bon appétit!