Cut Fioretto® into florets leaving the stems long.
Combine chilli, garlic, white and lime green part of lemongrass and 2 tablespoons of oil in a small processor. Process until finely chopped. Add peanuts and process to a paste (a little texture still in the peanuts is good). Remove to a bowl.
Heat a wok over high heat until hot. Add remaining oil to the hot wok. Wash the Fioretto®, leaving water clinging. add to the wok, stir-fry for 2 minutes. Add the peanut lemongrass paste and stir-fry for 3-4 minutes or until Fioretto® is tender and the paste is aromatic. Remove from the heat, squeeze over the lime halves. Serve.
TipYou can substitute 1 tablespoon of lemongrass paste for fresh lemongrass if preferred.