Broccoli and red bell pepper tossed with a spicy peanut sauce makes a delicious side or stir in some cooked chicken or tofu to
make it a main dish.
4 servings, about 1 cup each |
Nutrition
Per Serving: 319 Calories; 23 g Fat; 3 g Sat; 7 g Mono; 0 mg Cholesterol; 22 g Carbohydrates; 11 g Protein; 6 g Fiber; 385 mg Sodium; 503 mg Potassium
1 Carbohydrate Serving
Exchanges: ½ carbohydrate (other) vegetable, 3 fat
1. Whisk peanut butter, ¼ cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth set aside.
2. Heat oil in a work or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
3. Add the remaining ¼ cup water and 1 tablespoon soy sauce to the pan with bell pepper and garlic, cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 350 | ||
Calories from Fat: 192 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0mg | 0 % | |
Sodium 253.7mg | 9 % | |
Potassium 842.6mg | 22 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 26.5g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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