Broccoli and red bell pepper tossed with a spicy peanut sauce makes a delicious side or stir in some cooked chicken or tofu to make it a main dish.
4 servings, about 1 cup each
Active Time: 20 minutes |
Total Time: 20 minutes
1/3 cup creamy natural peanut butter
1/2 cup water, divided
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce, divided
1 tablespoon rice vinegar
2 tablespoons canola oil
1 1/2 pounds broccoli crowns, trimmed and cut into 1-inch pieces
1 large red bell pepper, sliced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper, or to taste
1/4 cup chopped unsalted peanuts
Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.
Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.
Per serving :
23 g Fat;
3 g Sat;
7 g Mono;
0 mg Cholesterol;
22 g Carbohydrates;
11 g Protein;
6 g Fiber;
385 mg Sodium;
503 mg Potassium