Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time.”
8 cups broccoli florets (2-inch pieces)
2 tablespoons toasted sesame oil
1 cup sliced red bell pepper
½ cup sliced yellow onion
3 medium cloves garlic, chopped
3 tablespoons smooth natural peanut butter
2½ tablespoons reduced-sodium tamari
2 tablespoons rice vinegar
1 tablespoon light brown sugar
1 teaspoon cornstarch
1 tablespoon toasted sesame seeds
1Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes.
2Meanwhile, heat oil in a large skillet over medium-high heat. Add bell pepper, onion and garlic; cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the steamed broccoli and cook, stirring, for 3 minutes.
3Whisk peanut butter, tamari, vinegar, sugar and cornstarch in a small bowl until smooth. Stir into the vegetables. Cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with sesame seeds.