Stir-Fried Broccoli and Red Peppers with Peanut Sauce
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4 to 6 as a main dish with rice
Ingredients
Thai Sauce Base
3 tablespoons fish sauce 1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime1 tablespoon light brown sugar ⅛ teaspoon red pepper flakesFor Broccoli
¾ cup coconut milk ¼ cup water 3 tablespoons smooth peanut butter 1 tablespoon peanut oil plus 1 more teaspoon1 large red bell pepper (about 8 ounces), cut lengthwise into ½-inch strips9 ounces broccoli, cut into even 1-inch florets (about 4 cups)2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)¼ inch piece fresh ginger, peeled and minced (about 1 teaspoon)Instructions
- For Thai Sauce Base: Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved.
- Add coconut milk, water, and peanut butter to Thai Sauce Base, whisk until smooth; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add red pepper and broccoli; cook, stirring every 10 to 15 seconds, until just barely tender, about 2 minutes. Push vegetables to sides of skillet, clearing center of pan. Add remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, about 30 seconds, then stir mixture into vegetables. Reduce heat to medium-low and stir in sauce mixture. Simmer to heat through and blend flavors, about 1 minute; serve immediately.
Time
25 minutesYield
Serves 4 to 6 as a main dish with riceIngredients
Thai Sauce Base
3 tablespoons fish sauce
1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
1 tablespoon light brown sugar
⅛ teaspoon red pepper flakes
For Broccoli
¾ cup coconut milk
¼ cup water
3 tablespoons smooth peanut butter
1 tablespoon peanut oil plus 1 more teaspoon
1 large red bell pepper (about 8 ounces), cut lengthwise into ½-inch strips
9 ounces broccoli, cut into even 1-inch florets (about 4 cups)
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
¼ inch piece fresh ginger, peeled and minced (about 1 teaspoon)
Ingredients
Thai Sauce Base
3 tablespoons fish sauce
1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
1 tablespoon light brown sugar
⅛ teaspoon red pepper flakes
For Broccoli
¾ cup coconut milk
¼ cup water
3 tablespoons smooth peanut butter
1 tablespoon peanut oil plus 1 more teaspoon
1 large red bell pepper (about 8 ounces), cut lengthwise into ½-inch strips
9 ounces broccoli, cut into even 1-inch florets (about 4 cups)
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
¼ inch piece fresh ginger, peeled and minced (about 1 teaspoon)
Ingredients
Thai Sauce Base
3 tablespoons fish sauce
1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
1 tablespoon light brown sugar
⅛ teaspoon red pepper flakes
For Broccoli
¾ cup coconut milk
¼ cup water
3 tablespoons smooth peanut butter
1 tablespoon peanut oil plus 1 more teaspoon
1 large red bell pepper (about 8 ounces), cut lengthwise into ½-inch strips
9 ounces broccoli, cut into even 1-inch florets (about 4 cups)
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
¼ inch piece fresh ginger, peeled and minced (about 1 teaspoon)
Why This Recipe Works
For our Thai-style stir-fried broccoli and bell peppers, we wanted to find a way to give our dish powerful flavor while using ingredients already in the pantry. We found that a simple sauce base of fish sauce, lime juice and zest, brown sugar, and red pepper flakes gave our broccoli and bell peppers the complex flavor we were looking for.
Instructions
- For Thai Sauce Base: Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved.
- Add coconut milk, water, and peanut butter to Thai Sauce Base, whisk until smooth; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add red pepper and broccoli; cook, stirring every 10 to 15 seconds, until just barely tender, about 2 minutes. Push vegetables to sides of skillet, clearing center of pan. Add remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, about 30 seconds, then stir mixture into vegetables. Reduce heat to medium-low and stir in sauce mixture. Simmer to heat through and blend flavors, about 1 minute; serve immediately.
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