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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.

Source: EatingWell Magazine, January/February 2011

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Recipe Summary test

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.

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  • 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.

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

about 1 cup
326 calories; protein 10.7g; carbohydrates 21g; dietary fiber 5.7g; sugars 8.9g; fat 22.6g; saturated fat 2.9g; vitamin a iu 1977.1IU; vitamin c 145.5mg; folate 93.3mcg; calcium 65.8mg; iron 1.5mg; magnesium 46.9mg; potassium 501.3mg; sodium 374.8mg; thiamin 0.1mg; added sugar 4g.

1/2 other carbohydrate, 2 vegetable, 3 fat

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