Broccoli With Peanut Sauce

A winner of a recipe! I wanted to use up the broccoli while it was still fresh. I served the broccoli with peanut sauce with brown rice and tofu curry for a fabulous meal. What little leftovers remained were sought after and eaten up the next day!

Although quite simple, the sauce is so delicious that it makes the dish. I bet I could serve this sauce over other veggies too :D.

4 Servings

Ingredients:

11/2 lbs Broccoli, cut into large florets

2 large Carrots, slice diagonally

1 Red Onion, cut into vertical slivers
1 Tbsp Oil

1 big pinch Turmeric

Sea Salt to taste

2 Tbsp Kecap Manis (sweet Soy sauce)

2-3 Tbsp Soy Sauce

2 Tbsp Peanut Butter

1-2 Tbsp Rice Vinegar

1- 3 Tbsp Sambal Oelek
2 Tbsp Chopped roasted peanuts to serve

Method:

Heat a wok/kadai and swirl the oil to coat; stir in the onion and cook with a pinch of salt over medium heat until lightly caramelized.

Stir in the broccoli and carrots pieces with the turmeric and a pinch of salt, cover, and cook until just tender but still brightly colored; keep warm.

Combine kecap, soy sauce, peanut butter, rice vinegar and sambal in a small pan and cook stirring until smooth and hot; add a little water - a tablespoon or two at a time - if the sauce becomes too thick.

Pour the peanut sauce over the cooked veggies, sprinkle with the chopped peanuts, and serve hot.

This sauce  is a delicious served over other steamed/stir fried veggies, noodles, Roasted Tofu etc.  Enjoy!!