Broccoli and Peanut Stir-Fry
Broccoli and Peanut Stir-Fry
Ingredients
For the Stir-Fry
- 4 cups broccoli florets, from about 1 1/2 pounds fresh broccoli
- 1 red bell pepper, large, cored, seeded, and thinly sliced
- 1/2 yellow onion, medium, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup dry roasted peanuts, unsalted, chopped
- 1 tablespoon sesame oil
- 1/4 cup vegetable broth, low-sodium
For the Peanut Sauce
- 1/2 cup natural creamy peanut butter, unsweetened
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 teaspoon maple syrup, or sugar-free alternative
- 1/2 teaspoon sriracha, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare all vegetables: Cut broccoli into bite-sized florets. Thinly slice the red bell pepper and yellow onion. Mince the garlic and grate the fresh ginger.
⏱️ 10 min
- 2
In a small bowl, whisk together all ingredients for the peanut sauce: natural creamy peanut butter, low-sodium soy sauce, rice vinegar, water, maple syrup (or alternative), sriracha, and red pepper flakes (if using). Set aside.
⏱️ 5 min
- 3
Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 2 min
- 4
Add broccoli florets, sliced red bell pepper, and sliced yellow onion to the skillet. Stir-fry for 5-7 minutes, until vegetables are tender-crisp. If the pan seems too dry, add a splash of vegetable broth.
⏱️ 7 min
- 5
Pour the prepared peanut sauce over the vegetables. Add the low-sodium vegetable broth and chopped dry roasted peanuts. Stir well to coat all the vegetables evenly.
⏱️ 2 min
- 6
Bring the sauce to a gentle simmer and cook for another 1-2 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning if needed.
⏱️ 2 min
- 7
Remove from heat and serve immediately. This stir-fry pairs wonderfully with brown rice or quinoa.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli and Peanut Stir-Fry
Ingredients
For the Stir-Fry
- 4 cups broccoli florets, from about 1 1/2 pounds fresh broccoli
- 1 red bell pepper, large, cored, seeded, and thinly sliced
- 1/2 yellow onion, medium, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup dry roasted peanuts, unsalted, chopped
- 1 tablespoon sesame oil
- 1/4 cup vegetable broth, low-sodium
For the Peanut Sauce
- 1/2 cup natural creamy peanut butter, unsweetened
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 teaspoon maple syrup, or sugar-free alternative
- 1/2 teaspoon sriracha, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare all vegetables: Cut broccoli into bite-sized florets. Thinly slice the red bell pepper and yellow onion. Mince the garlic and grate the fresh ginger.
⏱️ 10 min - 2
In a small bowl, whisk together all ingredients for the peanut sauce: natural creamy peanut butter, low-sodium soy sauce, rice vinegar, water, maple syrup (or alternative), sriracha, and red pepper flakes (if using). Set aside.
⏱️ 5 min - 3
Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 2 min - 4
Add broccoli florets, sliced red bell pepper, and sliced yellow onion to the skillet. Stir-fry for 5-7 minutes, until vegetables are tender-crisp. If the pan seems too dry, add a splash of vegetable broth.
⏱️ 7 min - 5
Pour the prepared peanut sauce over the vegetables. Add the low-sodium vegetable broth and chopped dry roasted peanuts. Stir well to coat all the vegetables evenly.
⏱️ 2 min - 6
Bring the sauce to a gentle simmer and cook for another 1-2 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning if needed.
⏱️ 2 min - 7
Remove from heat and serve immediately. This stir-fry pairs wonderfully with brown rice or quinoa.
⏱️ 1 min