Cut Fioretto® into florets leaving the stems long.
Combine chilli, garlic, white and lime green part of lemongrass and 2 tablespoons of the 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 and stir-fry for 2 minutes. Add the peanut lemongrass paste and stir-fry for 5 minutes or until Fioretto®is tender and the paste aromatic. Remove from the heat and squeeze over the lime halves. Serve.