Ingredients
3 T water
1/4 tsp salt
1/8 tsp ground black pepper
2 T vegetable oil
1 3/4 lb broccoli, cut into 1 1/2 inch floret pieces, stems trimmed, peeled, and cut on bias into 1/4 inch thick slices about 1 1/2 inches long
1 T creamy peanut butter
1 T hoisin sauce
2 tsp lime juice
2 medium garlic cloves, minced
1 tsp brown sugar
1 T asian chili sauce
1/4 cup coarsely chopped basil leaves
2 T chopped roasted unsalted peanuts
Preparation
stir together peanut butter, hoisin sauce, lime juice, garlic, brown sugar and chili sauce in medium bowl until combined, set aside.
Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12" nonstick skillet, with tight fitting lid, heat oil over medium high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring until browned on bottom about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown 1 to 2 minutes,longer. Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender crisp, about 2 minutes more. Add basil and cook stirring until leaves wilt about 30 seconds. Add peanut butter mixture and toss until broccoli is evenly coated and heated through, about 30 seconds. Transfer to serving dish, top with chopped peanuts, and serve immediately.
