Peanut Butter Broccolini Recipes

PEANUT BUTTER AND BROCCOLINI PAD THAI

Steps:

• First, make sauce by putting peanut butter, tamarind paste and agave syrup into a bowl, then slowly mix in soy sauce, lime juice and ¼ cup of water.
• Next, trim broccolini and put florets into a bowl. Chop stalks and leaves into ½-inch pieces. Place garlic, ginger, chiles and tofu in little piles within easy reach of the stovetop. Cook noodles according to package instructions, rinse under cold water, drain, then drizzle with a tablespoon of canola oil and toss gently with your hands.
• In a large non-stick frying pan with a lid, heat 2 Tbsp canola oil on medium-high, then fry tofu for 5 minutes, turning every minute, until pale gold. Add garlic, ginger and chiles, cook 2 minutes, then add broccolini stalks and ¼ cup of water, cover pan, and steam for 2 minutes, until broccolini is tender. Add broccolini florets, sauce and green onions (reserve a handful for garnish), stir to combine, then cover again and leave for 2 minutes.
• Turn heat down to a whisper, add noodles handful by handful, gently mixing in until coated in sauce, then turn off heat. Distribute noodles between four plates and sprinkle over the sesame seeds and reserved green onions. Drizzle each portion with sesame oil, scatter herbs, add a generous squeeze of lime and serve immediately.

SIMPLE BROCCOLINI

Steps:

• Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
• Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

BROILED SPICY PEANUT CHICKEN

Steps:

• Preheat broiler. Mix together peanut butter, 1/4 cup water, sesame oil, soy sauce, sambal oelek, and rice vinegar. Toss chicken thighs and Broccolini in sauce, and place on a rimmed baking sheet. Broil 10 inches from heat until chicken is cooked through, about 10 minutes (watch to make sure it doesn't burn).

ASIAN BROCCOLI WITH PEANUT BUTTER

Steps:

• Cook the broccoli in boiling salted water until tender, about 2 minutes; drain.
• Blend the remaining ingredients together until smooth.
• Toss with the broccoli and serve.

BROCOLLINI WITH PECAN BROWN BUTTER

Steps:

• Bring large pot of salted water to boil. Add broccolini; stir to separate and cook 2 minutes. Drain. Transfer broccolini to paper towels to drain. Cool. DO AHEAD: Can be made 1 day ahead. Wrap broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill.
• Melt butter in extra-large skillet over medium heat. Add shallots and garlic, then pecans; sauté until shallots are soft, about 3 minutes. Increase heat to medium-high; stir constantly until butter is browned and pecans are aromatic, about 3 minutes. Add broccolini to skillet and toss gently until heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer to platter and serve.