What's This?
Serving size 4
Prep Time
Total Time


⅓ cup creamy natural peanut butter½ cup water, divided2 Tbsp brown sugar2 Tbsp reduced-sodium soy sauce, divided1 Tbsp rice vinegar2 Tbsp canola oil1 ½ lb broccoli crowns, trimmed and cut into 1-inch pieces1 large red bell pepper, sliced2 cloves garlic, minced½ tsp crushed red pepper, or to taste¼ cup chopped unsalted peanuts


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

2. 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.

3. 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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 319
  • Calories from fat 207
  • Total Fat 23gm 35%
  • Sodium 385mg 16%
  • Total Carbohydrates 22gm 7%
  • Fiber 6gm 24%
  • Protein 11gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Dinner, Gluten Free, Healthy, High Fiber, Low Cholesterol, Vegetarian, Vegetable, Nut, Broccoli, Asian, Easy, Quick, 30 Minute, Stir Fry, Fall, Spring, Summer, Winter

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