ROASTED BROCCOLINI WITH KUNG PAO SAUCE

Roasted broccolini with Kung pao sauce

With Chinese Sticky BBQ Butterflied Scotch

Fresh and crunchy broccolini, with roasted cashews served with Kung Pao Sauce.  An easy decision for a side dish tonight! 

Serves 4

Ingredients 

1 Chinese Sticky BBQ Butterflied Scotch

DISH INgredients 

2 bunches broccolini

60g roasted cashews

sauce

1 tbsp soy sauce

2 tbsp Chinese black vinegar

1 tbsp sugar

1 tsp minced garlic

1 tbsp julienned ginger

2 dried chilli

1/2 tsp cornflour

 

Roast Method 

Cook Chinese Sticky BBQ Butterflied Scotch according to packet instructions.

Side Method

Preheat oven to 200C. Place soy, vinegar, sugar, garlic, ginger and dried chilli in a small saucepan and bring to the boil. Dissolve cornflour in 1 tbsp water, add to saucepan and stir until sauce thickens. Place broccolini on a baking tray and roast for 10 minutes. Serve drizzled with sauce and roughly chopped cashews.

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