Here are the ingredients you will need to make this recipe.
Broccoli: Look for broccoli that’s bright green with no browning or wetness. Bagged florets are especially convenient here.
If your florets vary greatly in size, cut some of the larger ones into smaller florets for even cooking.
Avocado oil: Avocado oil is my go-to. However, any neutral-flavored, high heat oil will work for roasting the broccoli.
Salt: Just a pinch brings the flavors to life.
Chili crisp: My current favorite is Fly By Jing’s Sichuan chili crisp. But feel free to use whatever chili crisp you enjoy most. Lao Gan Ma, Momofuku, and Mr. Bing are other popular options.
Read the ingredient label before buying. Most chili crisps are vegan, but every once in a while a brand will include fish sauce or anchovies.
Vegan mayo: Vegan mayo adds creamy body to the chili crisp sauce. Vegenaise is my preferred brand, but use whatever egg-free mayo you like.
Tamari: This Japanese-style soy sauce adds salt and umami. If you prefer, substitute regular soy sauce or liquid aminos.
Rice vinegar: This mild vinegar provides tang and balance. Look for it in the center aisles of most grocery stores alongside other vinegars or Asian ingredients.
Agave syrup: This natural sweetener balances the spiciness of the sauce. If you prefer, swap it out with maple syrup.
Garlic: Since this recipe uses raw garlic, I recommend using a small clove, so that it doesn’t overwhelm.
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