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Broccolini with Garlic Chili Sauce


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


  1. Make the peanuts: Melt butter over medium-high heat until bubbly, then add spice powder, sugar, and salt, stirring to dissolve. Add nuts and continue cooking and stirring until they have turned light brown, then spoon onto a large baking sheet and allow to cool.
  2. Make the garlic sauce: Stir together all ingredients until well-combined. Set aside.
  3. Make the salad: Arrange cucumber on a platter. Toss enough garlic sauce with broccolini to coat well, then spoon over cucumber. Garnish with peanuts, cilantro, and sesame seeds.
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