Sautéed Broccoli with Peanut Sauce

Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time.


Karen Rankin​

Ingredients

• 8 cups broccoli florets (2-inch pieces)
• 2 tablespoons toasted sesame oil
• 1 cup sliced red bell pepper
• ½ cup sliced yellow onion 
• 3 medium cloves garlic, chopped
• 3 tablespoons smooth natural peanut butter
• 2 ½ tablespoons reduced-sodium tamari
• 2 tablespoons rice vinegar
• 1 tablespoon light brown sugar
• 1 teaspoon cornstarch
• 1 tablespoon toasted sesame seeds

Nutrition Facts

Serving Size: 3/4 cup
​
Per Serving: 154 calories; protein 6g; carbohydrates 12g; dietary fiber 3.4g; sugars 4.9g; fat 9.7g; saturated fat 1.4g; vitamin a iu 3321.3IU; vitamin c 109mg; folate 77.4mcg; calcium 55.1mg; iron 1.4mg; magnesium 31.7mg; potassium 368.5mg; sodium 345.9mg.

Exchanges: 2 fat, 1 1/2 vegetable, 1/2 other carbohydrate

​Directions

Step 1: 
​Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes.

Step 2:
 Meanwhile, heat oil in a large skillet over medium-high heat. Add bell pepper, onion and garlic; cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the steamed broccoli and cook, stirring, for 3 minutes.

Step 3: Whisk peanut butter, tamari, vinegar, sugar and cornstarch in a small bowl until smooth. Stir into the vegetables. Cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with sesame seeds.