While it came up short on being a careful copycat formula, this broccoli pan sear unquestionably packs a garlicky kick, and joined with the freshness of the veggies, this sautéed food is a victor for me. The trace of lime toward the end truly livens up the majority of the flavors in this sautéed food.
I served this with rice and since the rice was at that point set aside a few minutes, this was such a fast and simple supper. I utilize my rice cooker to make the majority of our rice and I adore it since it's so speedy, simple and un-botch capable.
To make this much snappier of a feast, I took an alternate route and utilized a 12 oz. sack of crisp steamable broccoli in the produce passageway (not solidified).
- 1 tbsp. Vegetable Oil
- 1/2 Red Onion thinly sliced
- 1 Orange Bell Pepper thinly sliced
- 12 oz Broccoli Florets Fresh (I used bagged, fresh from produce section)
- Salt and Pepper to taste
- 1 cup Sugar Snap Peas
- 1 Green Onion chopped
- 1 tbsp. Sesame Seeds
- Juice of half a lime
- Sauce:
- 5 Garlic Cloves minced
- 2 tsp. Sesame Oil
- 1/4 Cup Soy Sauce low Sodium
- 1/2 cup Vegetable Broth
- 2 tsp. Maple Syrup
- Salt and Pepper to taste
- 2 tsp. Corn Starch
Instructions
- In a medium bowl, whisk garlic, sesame oil, soy sauce, vegetable broth, maple syrup and corn starch. Mix well. Set aside.
- Add vegetable oil to a pan over medium high heat. Add red onion, bell pepper and broccoli florets. Season with salt and pepper. Saute for about 6 to 8 minutes.
- Reduce to medium heat. Add sugar snap peas and sauce. Stir constantly and cook for another 3 minutes or so until sauce thickens slightly.
- Remove from heat. Stir in green onion, juice of half a lime and sesame seeds.
Read more our recipe Caprese Pasta Salad #vegan #vegetarian #soup #breakfast #lunch
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