- 4 tablespoons full-fat coconut milk
- 2 tablespoons lime juice
- 1 tablespoon gochujang
- 2 tablespoons fish sauce
- 1 teaspoon honey
- ½ teaspoon ginger, finely grated
- 1 pound broccoli
- 1 egg
- 4 tablespoons peanut oil
- ¼ cup spiced peanuts, roughly chopped
- 1 tablespoon Fresno chiles, thinly sliced into rings
- 1 tablespoon green onions, thinly sliced on a bias
1. In a medium bowl, whisk together the coconut milk, lime juice, gochujang, fish sauce, honey and ginger until fully incorporated.
2. Bring a small pot of water to a boil. Cut the broccoli florets from the stems and peel the stems. Thinly slice the stems on a bias and reserve with the florets.
3. Once the pot of water comes to a boil, add the egg and cook for 6 minutes.
4. In a 10-inch cast-iron skillet, heat the peanut oil over high heat. When the pan is smoking, add the broccoli florets and the sliced stems in an even layer. Char for 2 to 3 minutes, stir and cook for 1 to 2 minutes more. Turn off the heat, then pour the reserved sauce on top and stir.
5. Peel the egg and cut lengthwise into 4 pieces. Transfer the broccoli to a dish and top with the egg. Garnish with the spiced peanuts, Fresno chiles and green onions, then serve.