Pepper and Peanut Broccoli Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 131 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 272 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 4.5 grams
- Protein
- 4 grams
- Sugar
- 1 grams
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
2 tablespoons vegetable oil
1 red or orange bell pepper, sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
1/4 teaspoon red chile flakes
1 pound broccoli florets
2 tablespoons chopped roasted unsalted peanuts
Directions
- 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.