Tenderstem broccoli with soy sauce, garlic and peanuts from Essential Ottolenghi: A Collection (page 76) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick okra with sweet and sour dressing; Thai sticky rice with crispy ginger, chilli and peanuts; Pork with ginger, spring onion and aubergine; Whole roasted sea bass with soy and ginger

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute choy sum for tenderstem broccoli.

  • Rutabaga on May 24, 2020

    This is quite good, although I think it could use more of the soy sauce/honey. A pound of broccolini is quite a bit! The peanut topping is really a nice complement. I cooked the broccoli in the same pan I used to make the peanut topping by steaming under a closed lid with a little water. I removed the broccolini to a bowl and then used the pan to quickly cook the soy sauce and honey, but the dish wasn't very hot by the time it got to the table. In an effort to make this a one pan dish, I'd reduce the soy sauce and honey before cooking the broccoli next time, then add it to the broccoli in the hot pan just prior to serving.

  • KarinaFrancis on February 12, 2020

    Super quick and super tasty side dish! I could only find “big” broccoli so I sliced it all the way down (thank you my Instagram friend for that tip) and I didn’t have any ginger so I used dried chilli instead, which I’d do again. This will go on regular rotation for sure.

  • anya_sf on July 03, 2019

    I oversteamed the broccolini a tad, as the stems - although thin - weren't getting tender. So next time I'll cut the broccolini into shorter pieces. The peanut topping was great.

  • fedenorreri on May 02, 2019

    Love the toppings in this recipe. I sub cashews for some of the peanuts and used coconut aminos instead of soy sauce (allergies in the family) - served with the Thai sticky rice and shrimp.

  • Emily Hope on March 29, 2019

    Served this as a side with the miso/lime chicken from the same book -- a nice, not too complicated way to do broccolini, and the peanuts are a nice touch. It did seem like it might benefit from some acidity--next time may try adding a bit of lime juice or rice vinegar.

  • sosayi on February 06, 2019

    In the US edition, this is listed as "broccolini with soy sauce, garlic, and peanuts". Different titles can be confusing! This was quite easy and quite good. The preschooler gobbled it up and commented on how "yummy" it was, surprisingly. Definite repeat, though I always over-steam broccoli, so I need to work on that. The orange peel definitely adds a great note to the fried garlic, ginger and peanut mixture, so I wouldn't skip it.

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