Broccolini with Garlic Chili Sauce

Photo by Fred + Elliott Photography

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4 servings

    For the peanuts
  • 3 tablespoons butter
  • 1 tablespoon plus 1 teaspoon chinese five-spice powder
  • 1 tablespoon plus 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 2 cups raw or blanched unsalted shelled peanuts
  • For garlic sauce
  • 6 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons rice vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 tablespoon honey
  • 1 tablespoon red pepper flakes
  • For the salad
  • 3 bunches broccolini, cut into 2-inch pieces and blanched until crisp-tender in heavily salted water, then cooled
  • 2 cucumbers, deseeded (peeled if thick-skinned) and cut into irregular batons
  • 1 pinch kosher salt
  • 1 bunch fresh cilantro, roughly chopped
  • 2 teaspoons toasted sesame seeds

Make the peanuts:

  1. Melt butter over medium-high heat until bubbly, then add spice powder, sugar, and salt, stirring to dissolve.
  2. Add nuts and continue cooking and stirring until they have turned light brown, then spoon onto a large baking sheet and allow to cool.

Make the garlic sauce:

  1. Stir together all ingredients until well-combined. Set aside.

Make the salad:

  1. Arrange cucumber on a platter.
  2. Toss enough garlic sauce with broccolini to coat well, then spoon over cucumber.
  3. Garnish with peanuts, cilantro, and sesame seeds.
  • Recipe By
    Chef Kevin Roberts of the Black Sheep in Richmond
  • Contributing City

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