Pan-Roasted Broccoli with Spicy Southeast Asian Flavors

Pan-Roasted Broccoli with Spicy Southeast Asian Flavors (Adapted from CI)

For the sauce

1 tablespoon peanut butter
1 tablespoon hoisin sauce
2 teaspoons fresh lime juice
2 garlic cloves, minced
1 teaspoon packed brown sugar
3/4 teaspoon sriracha

For the broccoli

3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 1/2 pounds broccoli florets
1/4 cup chopped fresh basil
2 tablespoons chopped roasted peanuts

In a small bowl, mix together peanut butter, hoisin, lime juice, garlic, brown sugar and chili sauce.

In a small bowl, stir together water, salt and pepper.

In a large skillet, heat oil over medium-high. Add broccoli and cook, without stirring, until the bottoms just begin to brown - about 2 minutes. Add water mixture and cover the skillet - cook until the broccoli is crisp-tender, about 2 minutes. Remove the cover and cook until the liquid has almost evaporated. Stir in basil. Pour in the peanut butter mixture and carefully toss the mixture to get all of the pieces evenly coated. Remove from heat and top with chopped peanuts to serve.

Makes about 4 servings.

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