Kung Pao Broccoli

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: 

  1. Whisk water, vinegar, hoisin, soy sauce, cornstarch and five-spice powder in a small bowl. Set aside.
  2. Heat peanut oil in a large nonstick skillet or wok over medium-high heat.
  3. Add broccoli and bell peppers; cook, stirring often, until tender-crisp, about 6 minutes.
  4. Add scallions, chiles (or crushed red pepper), garlic and ginger; cook, stirring, until fragrant, about 30 seconds.
  5. Reduce heat to low, add the reserved sauce mixture and cook, stirring, until thickened, about 30 seconds.
  6. Remove from heat and stir in peanuts.

 

Source: https://www.eatingwell.com/recipe/261762/kung-pao-broccoli/

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