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Nutrition Facts
Serving Size 1 (183g) Recipe makes 4 servings
Calories 457
Calories from Fat 348		(76%)
Amount Per Serving		%DV
	Total Fat 38.7g	59%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 18.7g
	Polyunsaturated Fat 12.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 486mg		20%
Potassium 698mg		19%
Total Carbohydrate 19.7g		6%
	Dietary Fiber 7.3g	29%
	Sugars 5.4g
Protein 16.0g		31%
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Broccoli, Peanut & Sweet Red Pepper Stir-fry

Recipe #86421 | 20 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Cindy Lynn
Mar 12, 2004

I was feeling creative last night...needed a veggie side dish and this is what I came up with. DH insisted I need to post this since he knows I'll never write it down, hence he'll never get to have it again otherwise!

SERVES 4 -6 (change servings and units)

Ingredients

2 stalks broccoli, washed and peeled
1 large sweet red pepper, cleaned and seeded
1 cup roasted peanuts
3 tablespoons peanut oil

Directions

1
Cut broccoli and red pepper into pieces about 1" square (individual florettes for broccoli).
2
Use medium heat throughout.
3
In Wok or stir-fry pan, heat peanut oil and toast peanuts until golden and fragrant.
4
Remove peanuts and set aside.
5
Add broccoli and stir-fry approximately 5 minutes.
6
Add sweet red pepper.
7
Continue stir-frying until broccoli and pepper reach desired doneness.
8
Add peanuts back into pan, toss and reheat if necessary.
9
Pour into serving dish and serve immediately.
10
Season as desired.

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Featured Reviews for This Recipe

From: Michelle from Central Time

On Jun 16, 2008

My partner made something based on this recipe tonight. He added chili powder, ginger, and sweetened dry coconut based on Veggiequeen's suggestion, and we also put in a small zucchini we had. We ate it with whole wheat fettuccine, as we often do with stir-fry. We both really liked it--it's mild and the flavors really play well together. I'm going to make him fix it again.

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From: Veggiequeen

On Jan 15, 2007

I have made this before and found it quick, easy and healthy (I reduced the peanuts to the recommended daily serving - a couple of tablespoons per person). I also tossed through sesame oil a minute before serving. I think the trick is not to cook the veg too long - just enough so the sweetness of the pepper begins to come out. I also created an alternative version: ginger, chilli & coconut (to serve as a vegetarian main): after cooking the peanuts and setting aside, I fried a tablespoon of minced ginger, added the broccoli & pepper, then also added chilli flakes and dried coconut flakes (not desiccated). A quick and easy dish with opportunity for experimentation. Thanks Cindy.

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From: Kay Demonbren

On May 3, 2006

Gorgeous dish! The colors were so vibrant. I added a teaspoon of sesame oil to this, simply because I like the taste of it. Toasting the peanuts really made their flavor stand out, but in a good way. This couldn't have been easier to make, pretty much just toss it all together, but it's beautiful enough that I would serve it to guests. I will definitely make this again. Thanks!