Time 15m Yield 4 servings Number Of Ingredients 6 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.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 4 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.
Time 23m Yield 6 serving(s) Number Of Ingredients 11 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.
Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
In 12-inch nonstick skillet, heat oil over medium-high heat. Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt. Place in serving dish; top with cheese.
Time 7m Yield 4 servings Number Of Ingredients 14 Steps:
Cut broccoli stems away from crowns. Peel stems, slice lengthwise, then cut in 2-inch julienne. Cut crowns in thin slices and collect all of the flower buds that fall off onto your cutting board in the same bowl with the sliced crowns. Dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Combine salt and sugar in another small bowl and garlic, ginger and red pepper flakes in another. Have all ingredients within arm’s length of your pan. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate. Swirl in remaining oil, add garlic, ginger and pepper flakes if using and stir-fry for no more than 10 seconds. Add peanuts, all of the broccoli - stems, crowns and flower buds - and red peppers, and stir-fry for 1 minute. Add salt, pepper, and sugar, toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender, and return tofu to the wok. Add cilantro and stir together for about 30 seconds. Serve with additional soy sauce as desired and hot grains or noodles.
More about “broccoli peanut sweet red pepper stir fry recipes”
Time 45m Yield 4 Number Of Ingredients 22 Steps:
Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside. Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard. Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm. Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a “C” shape, about 90 seconds longer. Add stir-fried vegetables back to the skillet, and pour in sauce. Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat. Serve with hot, fluffy rice, and garnish with sesame seeds.
