Asian broccoli and peanut crunch

Asian broccoli and peanut crunch with broccoli, peanut butter, lime, ginger and soy sauce – creamy, crunchy and quick from the pan.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 340 kcal per serving
• Protein: 12 g
• Fat: 26 g
• Carbs: 18 g

Ingredients

• 1 head of broccoli
• 4 tbsp peanut butter
• 1 tbsp maple syrup
• 1 unwaxed lime
• 1 tbsp fresh ginger
• 2 tbsp avocado oil
• 1 handful of peanuts
• 2 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · grater

1. Wash the broccoli, divide it into small florets and slice the stalk thinly. Squeeze the lime and finely grate the ginger.
2. Stir the peanut butter with the soy sauce, lime juice, maple syrup and ginger until smooth. If needed, stir in a little water to make a creamy sauce.
3. Gently heat the avocado oil in a large frying pan. Fry the broccoli briefly, then cook it until tender-crisp with a small splash of water.
4. Add the peanut sauce to the broccoli and mix everything well. Warm briefly until the broccoli is glossy and coated.
5. Roughly chop the peanuts and toast them briefly without any extra fat until fragrant. Scatter over the broccoli.
6. Serve hot straight away. Finish with a little extra lime juice if you like.

Good to know

When it needs to be quick but mustn't be boring, this dish is just right. Creamy, crunchy and really fresh – without much effort.

Swaps

Avocado oil → olive oil (mainly monounsaturated fats); peanut butter → almond butter (contains vitamin E; tree nuts); maple syrup → date paste (also adds a little fibre); soy sauce → tamari (gluten-free alternative with a similar flavour)

Allergens

Contains peanuts, soya and gluten (soy sauce – tamari is a gluten-free alternative). For children, only serve in suitable piece sizes so whole nuts aren't a choking risk. In pregnancy, the ingredients are generally fine in normal kitchen amounts.

Dairy-free recipes