Who needs chicken, anyway?
If you’ve ever been accused of stealing all the veggies from the stir-fry, this Kung Pao Broccoli is for you. Charred crisp-tender broccoli replaces chicken in the Chinese classic Kung Pao for a vegetarian dinner that is rich, savory, and super satisfying.
Many Americans are familiar with westernized Kung Pao Chicken, but it’s important to note that there is a traditional Szechuan Chinese version which uses whole Szechuan chilies combined with a small amount of Szechuan peppercorns to create an intoxicatingly spicy sauce. My vegetarian version leans toward the traditional Szechuan style—with the exception of the Szechuan peppercorns, which I’ve left out, since I’m not a huge fan of their mouth-numbing effect.
This recipe is usually cooked in a wok, but I found I could get good results using a metal pan with a relatively thin bottom and high-ish sides, set over high heat. Cooking the broccoli in two batches ensures it will fit into the pan in a single, uncrowded layer, which gives it the opportunity for maximum char and flavor. And pre-mixing the sauce allows you to seamlessly navigate the quick cooking process without panicking or over-charring (or burning!) everything in that pan.
Crisp, charred broccoli and toasty peanuts tossed in a glossy, spicy-sweet sauce on a bed of fluffy white rice. There’s a chance you might eat the entire pan—but hey—it’s all vegetables anyway. So what’s wrong with that?
Enjoy!
Kung Pao Broccoli
(Serves 4)
¼ cup water, plus additional as needed
4 tsp. cornstarch
2 tbsp. Chinese black vinegar
2 tbsp. Shaoxing cooking wine or dry sherry
2 tbsp. light soy sauce
4 tsp. dark soy sauce
4 tsp. granulated sugar
1 tsp. sesame oil
3 tbsp. vegetable oil, divided
1 large broccoli crown (about 1 lb), cut into 1-inch florets
½ tsp. kosher salt, divided
8 dried Chinese chilies or chili de arbol
3 scallions, white and light green parts finely chopped, dark green parts cut into 1/2-inch pieces
2 garlic cloves, finely chopped
2 tsp. finely chopped fresh ginger
1/3 c. roasted peanuts (preferably unsalted)
Rice, for serving
Special equipment: wok (optional)
Method
In a small bowl, mix together water and cornstarch until cornstarch is dissolved. Whisk in vinegar, cooking wine, soy sauces, sugar, and sesame oil. Set aside.
In a large metal pan or wok, heat 1 tablespoon vegetable oil over high heat. Add half of broccoli and ¼ teaspoon salt and toss to coat in oil, then spread into a single layer and cook, undisturbed, for 1 minute. Toss again and cook 1 minute more, then repeat the process once more, until broccoli is charred on all sides but still crunchy, 3-4 minutes in total. Remove to a large heat-proof bowl and set aside. Repeat with 1 more tablespoon oil, remaining broccoli, and remaining ¼ teaspoon salt.
Return empty pan to medium-high heat and add remaining tablespoon oil. Add chilis, white and light green scallion parts, ginger, and peanuts, and cook, stirring constantly, until fragrant, about 30 seconds (chilies may blacken slightly and that’s okay). Add reserved broccoli back into pan and stir to combine, then pour over reserved sauce.
Continue to cook, stirring constantly, until the sauce thickens and coats the broccoli (if sauce is too thick, add in another 1-2 tablespoons cold water, 1 tablespoon at a time, until thinned to the desired consistency). Toss in the green parts of the scallions, then turn out onto a serving platter. Serve with rice.
Originally posted April 29, 2023.