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

Total Time 15 minutes
Servings 6


  • Knife
  • Cutting board
  • Large pot with lid
  • Measuring cups/spoons
  • Large skillet
  • Spatula
  • Small bowl
  • Whisk


  • 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.