Kung pao roasted broccoli from Cravings - Hungry for More (page 141) by Chrissy Teigen

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Notes about this recipe

  • melissa_wsxg8v on April 25, 2026

    >This broccoli dish is one of my family’s favorites—it’s seriously so good. It definitely has a little kick from the jalapeños, but I took the seeds out and minced it so it wouldn’t be too spicy. I also added a little on top as I tasted it. I can see how it could get too saucy if you don’t use at least two pounds of broccoli cuts, so that part matters. Overall, it was an amazing side dish for our Asian night at home. I would definitely recommend it for people who don’t mind dishes with a little

  • Clairehg on February 12, 2026

    Good but not a repeat. I did not find this to be too liquidy like other commenters mentioned, but I think that’s because most of my sauce thickened when broiling.

  • Hansgee on November 29, 2024

    Also thought this was a lot/ somewhat intense for a side dishI never say that. It was incredibly saucy and would be much better as a main over rice rather than as an accompaniment to a meal. Or add way more broccoli!

  • snoozermoose on December 08, 2021

    I agree with southerncooker. This was a bit intense for us for a side dish. The sauce was very salty and we ended up with a lot of leftover sauce.

  • averythingcooks on June 07, 2021

    I scaled everything back to 1/3 as a small side dish for 2. It still seemed like a lot of sauce for the amount of broccoli so I eyeballed just over 1/2 of it for drizzling before broiling which was lots for us. I used unsalted peanuts which were fine. Also, I do have Sichuan peppercorns (discussed in the headnote) and so used that in place of the cayenne during the roast and I also used less oil in this step. We both really liked this and I will for sure make it again.

  • Yildiz100 on September 09, 2020

    Nice! I reduced the oil slightly. Also, I realized too late that I was out of sesame oil, so I used vegetable oil and added some sesame seeds. Omitted the cayenne because I serving to kids. It still had a kick from the sriracha, but it was mild enough that my 8 year old could just manage it.

  • hirsheys on December 09, 2019

    I made this (along with the garlic honey shrimp and white rice) for dinner last night. I liked the shrimp, but I LOVED this broccoli. I followed the recipe exactly, except (and I know this is a pretty big exception) I left the peanuts and jalapenos off. It's easy, roasts up beautifully, and tastes great. Next time I make this (and I will make it again), I'm going to cube up some tofu as anya_sf did to roast along with the broccoli. I also think asparagus done this way sounds great, so I'm going to make a note in my book, thanks to RainyRamone on Chowhound.

  • hbakke on June 27, 2019

    Pretty tasty! Served with rice.

  • anya_sf on November 07, 2018

    I think I used about 2 lbs broccoli (didn't weigh it) - 2 big stalks. I also roasted 1 lb tofu which I added to the broccoli and sauce. I reduced the vegetable oil to 2 Tbsp on the broccoli and 1 Tbsp in the sauce. Served over rice, the amount of sauce was perfect for the broccoli plus tofu. Delicious!

  • BeckyLeJ on November 04, 2018

    This was super tasty. I too used less broccoli and did find it to be a bit overwhelmingly saucy. Next time I’ll serve it over rice!

  • southerncooker on October 14, 2018

    While this had a good flavor it was a bit overwhelming to me. It was probably my fault though since I used about a pound of broccoli instead of 2 pounds and should have halved the sauce. Also it was salty and most of the ingredients in the sauce were a little sodium heavy I should have just omitted the salt.

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