This is a great side for two or try it as a main. We enjoyed it with a lovely marinated chicken (recipe coming) but I imagine it would stand equally well with salmon. Either way, the contrasts of this dish are sure to please.
Broccoli and Tomatoes in Chili Oil
394kcal
Ingredients
- 1 bunch fresh broccoli 1 large
- 3/4 cup cherry tomatoes washed and halved
- 2 tbsp chili crisp oil
- 2 tbsp salted peanuts chopped
- 1 tbsp olive oil
- 2 tbsp goat cheese
- 2 cups water
Equipment
- steamer basket
- 11 inch French skillet
Method
- Cut broccoli into florets
- Halve tomatoes
- Heat to cups of water to boiling2 cups water
- Steam the broccoli for about 5-6 minutes until tender
- Heat a 11 inch skillet on high heat. Don't add any oil yet
- Add peanuts and toast in a dry pan for about a minute2 tbsp salted peanuts
- Remove peanuts and wipe pan clean
- Add olive oil and chili oil and heat, swirling to coat the pan1 tbsp olive oil, 2 tbsp chili crisp oil
- Add the broccoli and tomatoes1 bunch fresh broccoli, 3/4 cup cherry tomatoes
- Toss to coat, for about another minute
- Remove broccoli and tomatoes to a plate
- Top with toasted peanuts and goat cheese crumbles2 tbsp goat cheese
Nutrition
Calories394kcalCarbohydrates24gProtein14gFat30gSaturated Fat6gPolyunsaturated Fat4gMonounsaturated Fat18gCholesterol6mgSodium214mgPotassium1164mgFiber9gSugar7gVitamin A2312IUVitamin C284mgCalcium186mgIron3mg
Notes
This was a revision of an old recipe that I wasn't 100% satisfied with years ago. This is the new gussied up version.
