Spicy Pan-Roasted Broccoli with Hoisin and Peanuts | America's Test Kitchen

Ingredients

• 1 tablespoon creamy peanut butter
• 1 tablespoon hoisin sauce
• 2 teaspoons fresh lime juice
• 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
• 1 teaspoon packed brown sugar (light or dark)
• 3/4 teaspoon Asian chili sauce
• 3 tablespoons water
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 3/4 pounds broccoli, florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)
• 1/4 cup coarsely chopped fresh basil leaves
• 2 tablespoons chopped unsalted roasted peanuts