Ingredients:
- ⅓ cup water
- 1 ½ tablespoons Chinese black vinegar or balsamic vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons cornstarch
- ½ teaspoon Chinese five-spice powder
- 2 tablespoons peanut oil
- 5 cups bite-size broccoli florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 scallions, sliced
- 5 small dried red chile peppers or 1/4 teaspoon crushed red pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- ½ cup unsalted roasted peanuts
Method:
- Whisk water, vinegar, hoisin, soy sauce, cornstarch and five-spice powder in a small bowl. Set aside.
- Heat peanut oil in a large nonstick skillet or wok over medium-high heat.
- Add broccoli and bell peppers; cook, stirring often, until tender-crisp, about 6 minutes.
- Add scallions, chiles (or crushed red pepper), garlic and ginger; cook, stirring, until fragrant, about 30 seconds.
- Reduce heat to low, add the reserved sauce mixture and cook, stirring, until thickened, about 30 seconds.
- Remove from heat and stir in peanuts.
Source: https://www.eatingwell.com/recipe/261762/kung-pao-broccoli/
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