Meatless Monday: Spicy Gingered Broccoli With Red Pepper

 

This recipe is simple and easy to make plus it is chock-full of healthy ingredients.  Ginger and ginger root give foods a "kick" and can be used for upset stomach and various digestive problems.  I admit that garlic can wreak havoc on your breath but its potential to lower cholesterol, prevent dangerous blood clots, reduce blood pressure and protect against bacterial/ fungal infections is pretty impressive.  Broccoli is a good source of vitamin C, potassium, fiber and folic acid.

 

Ingredients

1/4 cup pineapple juice

1 tablespoon oyster sauce

1 teaspoon Sriracha

1 1/2 tablespoons olive oil

1 teaspoon (or to taste) grated fresh ginger

2 garlic cloves, minced

1 cup broccoli florets

1 large red bell pepper, cut into strips

2 tablespoons sesame seeds

 

Preparation

To make sauce, stir together pineapple juice, oyster sauce, and Asian chili sauce; set aside.

Heat wok or skillet until water dropped on surface evaporates immediately.

Add oil and stir-fry ginger and garlic for several seconds.  

Add broccoli and stir-fry for an additional minute.  

Add red bell pepper and stir-fry for 2 minutes or until the vegetables are crisp-tender.

Add sesame seeds and stir-fry for 2 minutes.

Push vegetables away from the center of wok.

Add sauce to center of wok, cooking until bubbly.

Stir all ingredients to coat.

 

The original recipe calls for peanut oil (instead of olive oil) and almonds (instead of sesame seeds). Visit vegetarian.betterrecipes.com