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
Allergens: Milk, Peanuts, Oyster, Soy, Wheat
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.
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.
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.
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!