Broccolipeanutsweetredpepperstirfry Recipes

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BROCCOLI, PEANUT & SWEET RED PEPPER STIR-FRY



Broccoli, Peanut & Sweet Red Pepper Stir-fry image

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!

Provided by Cindy Lynn

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

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

Steps:

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

PEPPER AND PEANUT BROCCOLI STIR-FRY



Pepper and Peanut Broccoli Stir-Fry image

Buying pre-cut florets saves time. You can add more chile flakes for more heat. Peanuts add a great crunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons vegetable oil
1 red or orange bell pepper, sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
1/4 teaspoon red chile flakes
1 pound broccoli florets
2 tablespoons chopped roasted unsalted peanuts

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and 1/8 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 2 minutes. Transfer to a plate.
  • Heat the remaining tablespoon oil in the same skillet over medium-high heat. Add the chile flakes and cook 10 seconds, and then add the broccoli, 1/4 teaspoon each salt and pepper and 1/4 cup water. Cover and cook until the water evaporates and the broccoli is lightly browned and crisp-tender, about 4 minutes.
  • Toss in the peppers, peanuts and 1/8 teaspoon each salt and pepper and serve.

Nutrition Facts : Calories 131 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 272 milligrams, Carbohydrate 9 grams, Fiber 4.5 grams, Protein 4 grams, Sugar 1 grams

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI



Sweet and Spicy Stir Fry with Chicken and Broccoli image

Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!

Provided by amanda1432

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 13

3 cups broccoli florets
1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into 1 inch strips
¼ cup sliced green onions
4 cloves garlic, thinly sliced
1 tablespoon hoisin sauce
1 tablespoon chile paste
1 tablespoon low sodium soy sauce
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon black pepper
⅛ cup chicken stock

Steps:

  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
  • Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
  • Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g

BROCCOLI 'N RED PEPPERS STIR FRIED



Broccoli 'n Red Peppers Stir Fried image

The key to a good stir fry is to have the veggies piping hot but still crisp. Cook this to your liking in terms of crispness. If you like a thicker sauce add 2 tsp of cornstarch to the stock. Great with Chicken. If you wish this suitable for vegetarrian diets use veggie stock in place of the chicken stock I have made this again in 2009. I modified the recipe by omitting the sesame seeds, used no oil just a light spray of "no oil." Not caring for a lot of sauce cut out the stock and used 4 tbsp of vermouth with 3 tbsp light soy - It worked.

Provided by Bergy

Categories     Lunch/Snacks

Time 23m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon sesame seeds, toasted
2 tablespoons lite olive oil
1 teaspoon sesame seed oil
1 1/2 tablespoons garlic, minced
1 tablespoon fresh ginger, finely chopped
1 large onion, sliced
1 bunch broccoli, cut into bite size pieces
1 large sweet red pepper, thinly sliced
1/2 lb button mushroom
1/3 cup chicken stock
3 teaspoons light soy sauce

Steps:

  • In a wok or large skillet Heat oils over high heat.
  • Stir fry the garlic and ginger for 30 seconds, remove garlic& ginger and discard.
  • Add onions stir fry 1 minute.
  • Add mushrooms, stir fry 1 minute.
  • Add broccoli, stir fry 1 minute.
  • Add red Pepper and stir fry for 1 minute.
  • Add stock& soy sauce, bring to a simmer for about 1 minute or until the veggies are cooked to your liking.
  • Sprinkle with Sesame seeds and serve.

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