2 large heads (about 750g in total) broccoli, cut into small florets
200g podded frozen edamame
2 tbsp peanut butter
2 tsp finely grated fresh ginger
1 ½ tbsp soy sauce
1 tbsp cooking sake
1 tsp sesame oil
3 celery sticks, sliced
4 green shallots, thinly sliced
40g (¼ cup) roasted unsalted peanuts, coarsely chopped
2 tsp sesame seeds, lightly toasted
Cook the broccoli and edamame in a steamer basket over a saucepan of simmering water for 2 minutes or until bright green and tender crisp (do not overcook). Refresh under cold running water and drain well.
Place the peanut butter, ginger, soy sauce, sake and oil in a small jar. Cover with a tight-fitting lid and shake until well combined. Add 1-2 tsp warm water if dressing is too thick.
Arrange broccoli, edamame, celery and half the shallots on a serving plate. Drizzle over the dressing and sprinkle with the peanuts, remaining shallots and sesame seeds. Serve.