Pan-Roasted Broccoli With Spicy Southeast Asian Flavors

1. FOR THE SAUCE: Combine all ingredients in medium bowl and set aside.
2. FOR THE BROCCOLI: Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add broccoli stalks in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
3. Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has almost evaporated, broccoli stalks are tender, and florets are crisp-tender, about 1 minute more. Add basil and cook, stirring, until leaves wilt, about 30 seconds. Add sauce and toss until broccoli is evenly coated and heated through, about 30 seconds. Transfer to serving dish, top with chopped peanuts, and serve immediately.

PREPARING BROCCOLI
1. Place head of broccoli upside down on cutting board and trim off florets very close to their heads with large knife. Cut florets into 1-inch pieces.
2. Stand each stalk up on cutting board and square it off with knife to remove tough outer 1⁄8 inch. Cut stalk in half lengthwise, then into 1-inch pieces.