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!
1 Chinese Sticky BBQ Butterflied Scotch
2 bunches broccolini
60g roasted cashews
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
Cook Chinese Sticky BBQ Butterflied Scotch according to packet instructions.
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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