Broccoli with Spicy Peanut Sauce

The other day, a neighbor left us a big bag of home grown broccoli. I'd been developing a recipe for a spicy peanut sauce, and the emerald green florets were practically crying out to be bathed in the luscious concoction. 

Though I'd originally planned to use the sauce with noodles, it worked wonders on the broccoli. The residual water clinging to the florets formed a rich, spicy emulsion that penetrated each bite to its core. My chili oil recipe and some oyster sauce bring loads of umami, while chunky peanut butter and garlic add pops of texture and flavor that keep it from getting boring.

This method should work with most cruciferous veggies like cauliflower, kale, or halved Brussels sprouts, but it should also work with other veggies like asparagus, green beans, or even carrots. The trick is to adapt the viscosity of the spicy peanut sauce by adjusting the amount of water you add along with the boiled vegetables. You'll want a thicker sauce for veggies without much surface area (like carrots or green beans) and a thinner sauce for veggies like broccoli or cauliflower. 

Don't limit yourself to just veggies and noodles! This spicy peanut sauce is a perfect companion for my crispy chicken or succulent pork chops, and of course, it still works as a sauce for noodles or pasta.