Sunday, January 9, 2011

Stir-Fried Broccoli and Red Peppers with Peanut Sauce

I have mixed feelings about this recipe. It was nice. Had kind of a mellow flavor that grows on you. With peanut sauce, I usually expect something thicker and more peanut-y, but with this, the focus is on the coconut milk. The peanut flavor is very subtle. The flavor in general is pretty subtle. G loved it. In fact, he requested I make it again this week. Very easy too. Easy enough to be labeled as a weeknight mainstay. This recipe probably won't blow you away, but it is satisfying. I recommend serving it in a bowl with rice to soak up the sauce. If you want to make it more substantial add a protein like chicken or tofu.

Stir-Fried Broccoli and Red Peppers with Peanut Sauce


Ingredients

Sauce:
3 tbsp fish sauce
1 tbsp lime juice
1 teaspoon grated zest
1 tbsp light brown sugar
1/8 tsp red pepper flakes
3/4 cup coconut milk
1/4 cup water
3 tbsp smooth peanut butter

Stir Fry:
1 tbsp peanut oil plus 1 more teaspoon
1 large red bell pepper, cut lengthwise into 1/2-inch strips
9 oz broccoli , cut into even 1-inch florets (about 4 cups) (I used a package of frozen broccoli)
2 medium cloves garlic, minced or pressed through garlic press
1/4 inch piece fresh ginger , peeled and minced (about 1 teaspoon)

Instructions
  1. Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved.
  2. Add coconut milk, water, and peanut butter, whisk until smooth. Set aside.
  3. Heat 1 tbsp oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes.
  4. If using fresh broccoli, add red pepper and broccoli. Stir fry until just tender, about 2 minutes.
  5. If using frozen broccoli, add the broccoli to the skillet, cover, and heat until most, but not all, of the ice is gone (about two-three minutes). Remove cover, add red pepper, stir fry two minutes.
  6. Clear the center of pan. Add remaining teaspoon oil, garlic, and ginger and cook until fragrant, about 30 seconds
  7. Stir the garlic and ginger into vegetables.
  8. Reduce heat to medium-low and stir in sauce. Simmer to heat through and blend flavors, about 1 minute. Serve immediately.

1 comment:

  1. Thanks! I used this as an outline, cursed my lack of coconut milk and lime, and had a pretty good dinner.

    ReplyDelete