Broccoli ‘n Red Peppers Stir Fried

Broccoli ‘n Red Peppers Stir Fried

  • Prep Time: 15 mins
  • Total Time: 23 mins
  • Servings: 6

    • About This Recipe

    “The key to a good stir fry is to have the veggies piping hot but still crisp. Cook this to your liking in terms of crispness. If you like a thicker sauce add 2 tsp of cornstarch to the stock. Great with Chicken.If you wish this suitable for vegetarrian diets use veggie stock in place of the chicken stockI have made this again in 2009. I modified the recipe by omitting the sesame seeds, used no oil just a light spray of “no oil.” Not caring for a lot of sauce cut out the stock and used 4 tbsp of vermouth with 3 tbsp light soy – It worked.”

    Ingredients

  • 1tablespoonsesame seeds, toasted
  • 2tablespoonslite olive oil
  • 1teaspoonsesame seed oil
  • 1 1/2 tablespoonsgarlic, minced
  • 1tablespoonfresh ginger, finely chopped
  • 1largeonion, sliced
  • 1bunchbroccoli, cut into bite size pieces
  • 1largesweet red pepper, thinly sliced
  • 1/2 lbbutton mushroom
  • 1/3 cupchicken stock
  • 3teaspoonslight soy sauce

    • Directions

  • In a wok or large skillet Heat oils over high heat.
  • Stir fry the garlic and ginger for 30 seconds, remove garlic& ginger and discard.
  • Add onions stir fry 1 minute.
  • Add mushrooms, stir fry 1 minute.
  • Add broccoli, stir fry 1 minute.
  • Add red Pepper and stir fry for 1 minute.
  • Add stock& soy sauce, bring to a simmer for about 1 minute or until the veggies are cooked to your liking.
  • Sprinkle with Sesame seeds and serve.

    • Reviews

  • “I upped the mushrooms to a full pound, used vegetable stock instead of chicken and had a vegan’s delight.I served this with shell pasta, and all the adults at the table (4) loved it.The 8 children turned their noses up at it, but what do they know… I think you have to be over 18 to really appreciate broccoli ;-)Their loss, more for me!”

  • “I cooked this for a second time last night, doubled the amount of sauce & served over bow tie pasta. My grandaughter loved it! Would you believe that broccoli is her favourite vegetable – and she’s only 5 years old!!”

  • “This was great”

  • “Very good!Didn’t have any mushrooms.Used green onion I had on hand instead of regular onion.Did not discard ginger and garlic.Served with Szechuan Shrimp (#25596).Quick and simply meal.”

  • “This was the perfect stir fry.I loved how easy it was to make and how delicious it turned out.Thanks for the recipe!”

  • “This was a very nice & flavorful dish. The sauce is mild, but full of ginger & garlic. I doubled the ingredients for the sauce to have enough to serve over brown rice.I also added a can of sliced bamboo shoots.Thank you for sharing your recipe!”

  • “This was so good. The colors were brilliant and the flavors were vibrant. I like saucier foods so I took the recommendation of another reviewer and doubled the sauce, then used cornstarch and a little chicken broth to thicken it. Very delicious…My husband even liked it better than the beef stew I made for the main! Thanks Bergy.”

  • “I was literally down to the last few vegetables in my fridge so I searched for red pepper recipes and found this brilliant recipe! I didn’t have broccoli but had baby courgettes and it worked nicely – my husband loved it too, the colours were vibrant, the vegetables crisp and the flavours were subtle. I didn’t use soy sauce or sesame seeds – just a bit of salt to finish – it was lovely. Thank you for the recipe, it’s good to know that even with an almost empty fridge, brilliant tasting food can be made.”

  • “This is exactly the kind of taste I’m after when I think of chinese vegetable stir fry. However I do prefer a somewhat saucy stir-fry, and this recipe was barely covered with taste after adding 50% more stock/soy-sauce than the recipe called for. Next time I will definitively double the sauce and add some additional water/starch solution for that nice gravy feeling. (I also suspect having a good stock will boost the flavor quite a bit)”

  • “This was great! I added some spinach right at the end and tossed until wilted. It was all so tasty. I was out of sesame seeds so I added some crushed peanuts instead. Really delicious and so simple. Thanks!”

  • “Very colourful, crunchy and tasty.Thank you. “

  • “This was so easy! Although, I kind of cheated because I used a bag of frozen vegetables that just so happened to contain broccoli, red pepper, onion, and mushrooms! I used 1/8 teaspoon ground ginger (It equals 1 tablespoon fresh) and I used 1/4 teaspoon garlic powder (It equals 2 garlic cloves,) and of course, I didn’t discard them. This made a nice lunch, and I will be making this again! (Next time I’ll get the fresh stuf!!) Thanks for sharing!”

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