3 Reviews

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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Michelle from Central Time June 16, 2008

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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Veggiequeen January 15, 2007

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! :)

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Kay D. May 03, 2006
Broccoli, Peanut & Sweet Red Pepper Stir-fry