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Kung Pao Broccoli

  • 35 m
  • 35 m
Hilary Meyer
“Broccoli florets soak up the flavors from Chinese five-spice powder—a combination of sweet spices including anise, cinnamon, cloves and subtly spicy Szechuan peppercorns. Serve over black rice.”


    • ⅓ cup water
    • 1½ tablespoons Chinese black vinegar or balsamic vinegar
    • 1 tablespoon hoisin sauce
    • 2 teaspoons low-sodium soy sauce
    • 2 teaspoons toasted sesame oil
    • 2 teaspoons cornstarch
    • ½ teaspoon Chinese five-spice powder
    • 2 tablespoons peanut oil
    • 5 cups bite-size broccoli florets
    • 1 red bell pepper, chopped
    • 1 yellow bell pepper, chopped
    • 2 scallions, sliced
    • 5 small dried red chile peppers or ¼ teaspoon crushed red pepper
    • 1 tablespoon minced garlic
    • 1 tablespoon minced fresh ginger
    • ½ cup unsalted roasted peanuts


  • 1 Whisk water, vinegar, hoisin, soy sauce, sesame oil, cornstarch and five-spice powder in a small bowl. Set aside.
  • 2 Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Add broccoli and bell peppers; cook, stirring often, until tender-crisp, about 6 minutes. Add scallions, chiles (or crushed red pepper), garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the reserved sauce mixture and cook, stirring, until thickened, about 30 seconds. Remove from heat and stir in peanuts.
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