Categories: Gluten-Free, Vegetables

Ingredients

• 1/6 cup creamy natural peanut butter
• 1/4 cup water, divided
• 1 tablespoons brown sugar
• 1 tablespoons reduced-sodium soy sauce, divided
• 1/2 tablespoon rice vinegar
• 1 tablespoons canola oil
• 3/4 pounds broccoli crowns, trimmed and cut into 1-inch pieces
• 1 small red bell pepper, sliced
• 1 cloves garlic, minced
• 1/8 teaspoon crushed red pepper, or to taste
• 1/8 cup chopped unsalted peanuts

Directions

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.

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