It definitely felt strange going back to a U.K. recipe after a couple months back in the States. My trip to Whole Foods reminded me of early trips to Sainsbury’s in London. I wandered around, confused, like I was reading a foreign language, even though everything was in English. I could not for the life of me remember what Tenderstem broccoli is called here in the U.S. I kept trying to describe it every which way to the produce man, kept getting sent to regular broccoli florets and tripped up on broccoli rabe. After a few minutes, we landed on broccolini and the memories came rushing back. So, here is the recipe for Sichuan-style Pork & Peanut Noodles, from Waitrose, and it includes Tenderstem broccoli (or broccolini). Once it was all sorted, this recipe turned out pretty tasty, and was nice and easy for an post-work meal.
How to make it an A+: Add a little extra oil and increase the heat to get a quick crisp to the pork, without overcooking. In addition to ensuring a perfect crisp, add some other textures to the dish to bump up this rating. The broccoli could use some friends such as garlic, shallots, and sliced red peppers in the mix.