Stir-fried Broccoli and Red Peppers with Peanut Sauce               

 tags (edit): Cooks Illustrated Magazine @Try Soon! @Vogel Main Dish  

 

Ingredients

1 recipe Thai Sauce Base included In This Col
3/4 cup Coconut Milk
1/4 cup Water
3 tablespoon Smooth Peanut Butter
1 tablespoon Peanut Oil
1 teaspoon Peanut Oil
1 large Red Bell Pepper Cut Lengthwise Into 1
9 ounces Broccoli Cut Into 1" Florets about 4
2 medium Garlic Cloves Minced Or Pressed
1 ea 1/4 inch Fresh Ginger Peeled And Minced
 

Instructions
 1. Whisk Thai Sauce Base, coconut milk, water, and peanut butter in small bowl until smooth. Set aside.

2. 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 of oil, garlic, and ginger to the center of the pan and mash with the back of a 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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Yields: 4 Servings
     Cook's Illustrated magazine, May/June 2002, page 1

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