Thai-Style Broccoli Salad

This is another recipe that has found its way into my recipe folder, but I’m not sure of the origins.  After having done so much baking over the past four or five weeks, I was out of sugar, so I substituted honey in this recipe, and since it’s a primarily savory dish, I don’t think it made a significant impact.  The peanut butter offers a nice sweetness to the broccoli, and I liked it warm and cold as I was reheating it last week.

Thai-Style Broccoli Salad.jpg

Thai-Style Broccoli Salad

1/4 c chunky peanut butter
2 Tbsp sugar
1 1/2 Tbsp hot water
1 Tbsp lime juice
1 Tbsp soy sauce
1 1/2 tsp sesame oil
1/2 tsp red pepper flakes
2 Tbsp canola oil
3 c fresh broccoli florets
1/2 c red bell pepper, julienned
1/2 c thinly sliced onion
1 clove garlic, minced
1/4 c chopped peanuts

In a small bowl, combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes.  Whisk until blended and set aside.

Heat vegetable oil over medium high in a large skillet or wok.  Add the broccoli, bell pepper, onions, and garlic.  Stir fry for 4 minutes or until vegetables are just tender crisp.

Remove from heat and stir in the peanut butter mixture.  Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temperature.

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