For whatever reason, my boys have always loved broccoli. When C was little he used to pretend he was a lemur when he was eating his broccoli. The boys especially love broccoli when it is served with this peanut sauce. It is a fight over who gets the last piece! This sauce is that good. It is quick to whip up - literally 2 minutes if you have the hot water ready. I usually steam the broccoli and serve the peanut sauce warm or room temperature. We will set some aside for the boys before adding the cayenne. It adds a nice heat layer. I also use less water so the sauce is a little thicker. It is my preference. I also will make the sauce to serve or chicken or pork tenderloin. It is also good with pasta, chicken, sugar snap peas(or peas), and a little red bell pepper.
Broccoli and Wonderful Peanut Sauce
Mollie Katzen- The Vegetable Dishes I Can't Live Without
1 1/2 pounds broccoli -- 1 large bunch
1 cup good peanut butter (I use Jif)
1 cup hot water
2 to 3 tablespoons soy sauce
3 to 4 tablespoons light colored honey
1 1/2 teaspoons minced garlic
2 teaspoons cider vinegar
3 to 4 tablespoons finely minced cilantro (optional) (I don't use)
cayenne to taste
salt to taste if peanut butter is unsalted
Bring a large pot of water to a boil. Meanwhile, trim and discard the tough stem of the broccoli and slice the rest lengthwise into 6 to 8 spears.
Simmer the broccoli for 2 minutes, if you like your vegetables tender-crisp, and 3 minutes of you prefer them more tender. Drain in a colander, then run the broccoli under cold running water to cool. Drain thoroughly, then dry the broccoli, first by shaking it emphatically, then by patting it with paper towels. The broccoli will keep, stored in a zip-style plastic bag, for several days.
Place peanut butter in a bowl, add hot water and stir patiently with a fork or whisk until smooth.
Stir in remaining ingredients. Cover tightly and chill.
Bring to room temperature before serving with lightly steamed broccoli or other vegetables as a dip.
Makes 2 cups sauce; serves 8 generously.