• Lorna

Broccolini with soy, garlic and peanuts

Updated: Jan 25, 2021

This is one of the most delicious simple sides with heaps of flavour. Add another side or two to make it a full meal or choose a simple seared protein and serve alongside that. This is a great recipe that can be halved or doubled depending on the number of people you're serving.


  • 3 tbsp groundnut oil (or extra virgin olive oil)

  • 3 garlic cloves

  • 3cm piece fresh ginger

  • 1 small orange

  • 30g salted, roasted peanuts

  • 550g broccolini (tenderstem broccoli)

  • 2 tbsp tamari/low salt soy (not all tamari is gluten free, so check the label)

  • 1 1/2 tsp honey

  • salt


  • Fill a large saucepan, for which you have a steamer attachment, with just enough water so it doesn't touch the steaming basket. Place on a high heat.

  • Finely slice the garlic cloves, peel and chop the ginger into matchsticks. Using a grater, slice three strips of orange zest. Roughly chop the peanuts.

  • Heat the oil in a small saucepan on medium high heat. Add the garlic, ginger, orange skin and peanuts and fry for 3-4 minutes, stirring frequently, until the garlic and peanuts are a light golden-brown. Transfer to a small bowl (along with all the oil), to stop them cooking, and set aside.

  • Trim the bottom centimetre or two off the broccolini, and cut in half lengthways if the stems are thick. Once your pot of water is boiling, add the broccolini and steam for 4-5 minutes, until cooked. Remove from the heat, transfer to a serving plate, season with a sprinkle of salt, and set aside.

  • Return the saucepan you cooked the peanuts in to a high heat - don't worry about wiping it clean - and add the tamari/light soy and honey. Heat for a minute or two. It should thicken to about 1 and a half tablespoons of sauce. Remove from heat.

  • Spoon two tablespoons of the infused oil over the broccoli, along with the peanuts and aromatics. Pour over the reduced soy mix, give everything a gentle mix and serve.

Recipe by Yotam Ottolenghi

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