Sautéed Broccoli with Peanut Sauce

Sautéed Broccoli with Peanut Sauce

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.

Nutrition profile

  • 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


  • Prep 15 minutes
  • Ready In 15  minutes
  1. Bring 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.
  2. Meanwhile, 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.
  3. Whisk 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.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 154 calories;  10 g fat(1 g sat);  3 g fiber;  12 g carbohydrates;  6 g protein; 77 mcg folate;  0 mg cholesterol; 5 g sugars; 0 g added sugars; 3,321 IU vitamin A; 109 mg vitamin C; 55 mg calcium; 1 mg iron;  346 mg sodium; 369 mg potassium 
  • Nutrition Bonus: Vitamin C (182% daily value), Vitamin A (66% dv)
  • Carbohydrate Servings: 1

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