Prepare to rethink how you feel about broccoli! This dish uses a staple of the cruciferous, cancer-protective family, and turns it into a shining side dish that will highlight your favorite main dishes. Not a fan of broccoli? Try replacing it with your favorite cruciferous veggie instead!
Sautéed Broccoli with Peanut Sauce
- Cutting board
- Large pot with lid
- Measuring cups/spoons
- Large skillet
- Small bowl
- 8 cups broccoli florets 2-inch pieces
- 2 tablespoons toasted sesame oil
- 1 cup red bell pepper thinly sliced
- ½ cup yellow onion thinly sliced
- 3 medium cloves garlic chopped
- 3 tablespoons smooth natural peanut butter
- 2 ½ tablespoons reduced sodium tamari
- 2 tablespoons rice vinegar
- 1 tablespoon grade A maple syrup
- 1 teaspoon cornstarch
- 1 tablespoon toasted sesame seeds
- Bring ¼ -½ inch of water to a boil in a large pot. Add broccoli, cover, and cook until tender-crisp, 3 to 4 minutes. Remove from heat.
- Heat sesame 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.
- Whisk peanut butter, tamari, vinegar, maple syrup, 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.
- Store in an airtight container in the fridge for 3-4 days, or 2-3 months in the freezer.