1large bunch of broccolicrown cut into 1 1/2-inch florets, and stems peeled and trimmed on the diagonal into 1/4-inch slices
1/4cupfresh Thai basil or regular Italian basilchopped
2tablespoonscashews or peanutschopped
2teaspoonstoasted sesame seedsoptional
In a small bowl or ramekin, mix together peanut butter, lime juice, hoisin sauce, garlic powder, brown sugar and chili paste until smooth, and set aside.
In another small bowl or ramekin, mix together salt, pepper, and water. Stir to dissolve salt, and set aside.
Heat oil in a large sauté pan on high heat, and add broccoli. Cook the broccoli in oil without stirring, for about 2 minutes, or until it just starts to develop brown spots on parts. Stir to toss and cook for another 1 minute. Add salt and pepper water to the pan, and cover quickly. Remove the pan from heat, and let broccoli steam for about 2 minutes, or until just tender, but still crisp.
Add the peanut mixture, basil, and nuts, and toss well to coat. If desired, sprinkle with toasted sesame seeds.
Slightly adapted from America's Test Kitchen