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 |
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.
|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 192 (55%)|
|Amt Per Serving||% DV|
|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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