Crunchy Peanut Broccoli

1. 1

   Heat large covered saucepot of water to boiling on high.

2. 2

   Fill large bowl with ice and water.

3. 3

   Add 1 teaspoon salt, then broccoli, to boiling water.

4. 4

   Cook uncovered 3 to 4 minutes or until bright green and crisp-tender.

5. 5

   Drain, then transfer to bowl of ice water.

6. 6

   When cool, drain well.

7. 7

   Place between paper towels to dry completely.

8. 8

   Broccoli can be refrigerated in airtight container or resealable plastic bag up to overnight.

9. 9

   In 12-inch skillet, combine oil and peanuts.

10. 10

    Cook on medium 4 to 5 minutes or until nuts are golden, stirring occasionally.

11. 11

    Stir in shallot and cook 1 minute.

12. 12

    Stir in soy sauce, then broccoli.

13. 13

    Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper all over.

14. 14

    Cook 2 minutes or until heated through and broccoli is evenly coated with nut mixture, stirring and tossing.

15. 15

    Garnish with green onion.

No additional tips available.