Broccoli Peanut Sweet Red Pepper Stir Fry
This Broccoli Peanut Sweet Red Pepper Stir Fry is a vibrant, flavor-packed dish that brings together crispy-tender vegetables and a luscious homemade peanut sauce. Perfectly cooked broccoli florets and sweet red peppers are stir-fried with garlic and ginger, then tossed in a creamy, nutty sauce made with soy sauce, peanut butter, sesame oil, and a hint of honey or maple syrup for a touch of sweetness. Garnished with crushed peanuts and green onions, this quick and easy recipe delivers a satisfying balance of savory, sweet, and spicy flavors. Ready in just 25 minutes, this stir fry is ideal as a vegetarian side dish or a main course served over steamed rice or noodles. Whether you're looking for a weeknight dinner or a healthy meal prep option, this recipe will leave you craving its rich, bold flavors.
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 1 large Red bell pepper
- 3 cloves Garlic cloves
- 1 tablespoon Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Peanut butter (smooth or crunchy)
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil (or other neutral cooking oil)
- 2 tablespoons Crushed peanuts
- 2 stalks Green onions
- 0.5 teaspoons Red chili flakes (optional)
- 2 tablespoons Water
Instructions
Prepare the vegetables: Cut the broccoli into bite-sized florets and thinly slice the red bell pepper. Mince the garlic and ginger. Slice the green onions and set aside for garnish.
In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, honey, sesame oil, and water until smooth. Adjust the consistency with more water if needed and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the hot oil, stirring frequently, until fragrant (about 30 seconds).
Add the broccoli and stir-fry for 3-4 minutes, until it begins to turn bright green and slightly tender.
Add the sliced red bell peppers and continue to stir-fry for another 2-3 minutes, until the veggies are crisp-tender.
Lower the heat to medium and pour the peanut sauce into the skillet. Stir to coat the vegetables evenly.
If desired, sprinkle in the red chili flakes for a bit of heat.
Cook for 1-2 minutes until the sauce thickens slightly and clings to the vegetables.
Remove from heat and garnish with crushed peanuts and sliced green onions.
Serve hot as a side dish or over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.0 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
