Kung pao roasted broccoli recipe

Ingredients

• 60 ml vegetable oil
• 1 tbsp sesame oil
• 0.2 tsp cayenne pepper, or more to taste
• 900 g broccoli (approx 2 smallish heads), cut into florets, stems peeled and cut into 5mm (0.2 inch)-thick rounds
• 1 pinch salt and freshly ground black pepper
• 60 ml Thai sweet chilli sauce
• 2 tbsp oyster sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 1/2 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp unseasoned rice vinegar
• 2 cloves of garlic, finely minced
• 40 g chopped, salted roasted peanuts
• 1 spring onion, thinly sliced
• 1 fresh jalapeño (green or red), sliced into rings