Chinese Broccoli With Peanut Sauce

Ingredients

• 1 pound chinese broccoli (gai lan) – trimmed; thick stems halved lengthwise
• 2 tbsp kosher salt – for blanching water
• 0.5 cup smooth peanut butter
• 0.75 cup water – warm
• 2 tbsp soy sauce
• 1.5 tbsp rice vinegar
• 1 tbsp sugar
• 2 cloves garlic – finely grated
• 1 tsp fresh ginger – finely grated
• 1 tsp chili oil
• 1 tsp sesame oil – toasted
• roasted peanuts – roughly chopped (for garnish)
• scallions – thinly sliced (for garnish)
• sesame seeds – toasted (for garnish)

Instructions

1. Rinse the Chinese broccoli, trim the dry ends, and split any very thick stems lengthwise so everything cooks evenly.
2. Bring a large pot of water to a rolling boil and add the kosher salt.
3. Blanch the Chinese broccoli until vivid green and crisp-tender, 2–3 minutes; a knife should slide into the stems with slight resistance. Drain well and let steam-dry on a clean towel.
4. Make the sauce: In a bowl, whisk the peanut butter with about half of the warm water until smooth. Whisk in the soy sauce, rice vinegar, sugar, garlic, ginger, chili oil, and sesame oil. Gradually whisk in enough of the remaining warm water to reach a glossy, pourable consistency.
5. Arrange the Chinese broccoli on a platter. Spoon the peanut sauce generously over the stems and leaves.
6. Garnish with the roasted peanuts, sesame seeds, and scallions. Serve warm or at room temperature.