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    You are in: Home / Recipes / Broccoli, Peanut & Sweet Red Pepper Stir-fry Recipe
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    Broccoli, Peanut & Sweet Red Pepper Stir-fry

    Broccoli, Peanut & Sweet Red Pepper Stir-fry. Photo by Kay Demonbren

    1/1 Photo of Broccoli, Peanut & Sweet Red Pepper Stir-fry

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Cindy Lynn's Note:

    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!

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    Units: US | Metric

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


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

    Ratings & Reviews:

    • on June 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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    • on January 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 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! :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Broccoli, Peanut & Sweet Red Pepper Stir-fry

    Serving Size: 1 (122 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 457.5
    Calories from Fat 348
    Total Fat 38.6 g
    Saturated Fat 5.6 g
    Cholesterol 0.0 mg
    Sodium 486.7 mg
    Total Carbohydrate 19.6 g
    Dietary Fiber 7.3 g
    Sugars 5.3 g
    Protein 15.9 g

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