Thomas J. Story
Raw broccoli chopped into tiny pieces is combined with aromatic vegetables and edamame, then generously dressed with an aioli spiked with Fly By Jing’s now legendary chili crisp.
This recipe, and others like it, can be found in the article “Spicy Sichuan-Style Grilling Recipes from the Queen of Chili Crisp.”
Cut broccoli into small florets and roughly chop. In a large bowl, combine broccoli, edamame, scallions, carrot, and celery.
Make the chili crisp aioli: In a small bowl, place Vegenaise, chili crisp, and rice wine vinegar. Whisk to combine.
Drizzle the broccoli mixture with half the chili crisp aioli. Toss to combine. Taste and add more aioli if desired.
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6 servings