Sweet & Spicy Broccoli-Pepper Stir-Fry

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
• broccoli
  8 oz
• cilantro
  ¼ oz
• crispy fried onions
  1 unit
• ginger
  1 thumb
• jasmine rice
  ½ cup
• lime
  1 unit
• peanuts
  ½ oz
• red onion
  1 unit
• salt
• sweet Thai chili sauce
  1 oz
• sweet soy glaze
  4 tbsp

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Peel and mince or grate ginger . Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice red onion . Cut broccoli into bite-size pieces, if necessary. Zest and quarter lime . Mince cilantro . (For 4 servings, zest 1 lime and quarter both.)

   ginger: 1 thumb, bell pepper: 1 unit, red onion: 1 unit, broccoli: 8 oz, lime: 1 unit, cilantro: ¼ oz
2. 

   2

   Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, ⏱️ 1 minute . Stir in jasmine rice , ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. (For 4 servings, use 1½ cups water.)

   jasmine rice: ½ cup
3. 

   3

   While rice cooks, add peanuts , 1 tsp sugar, and 2 TBSP water to a large pan (preferably nonstick) over medium-high heat. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl . Wash out pan. (For 4 servings, use 2 tsp sugar and 3 TBSP water.)

   peanuts: ½ oz
4. 

   4

   Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion; season with salt and black pepper . Cook, stirring, until slightly tender, 3-4 minutes. Add broccoli and a splash of water. Cover and steam until broccoli is bright green, 4-5 minutes. Uncover and add remaining ginger. Cook, stirring, until fragrant, ⏱️ 1 minute .

   salt, black pepper
5. 

   5

   To pan with veggies, add sweet soy glaze , sweet Thai chili sauce , ¼ cup water, and lime juice to taste. Cook, stirring, until sauce has thickened and veggies are coated, 2-3 minutes. Stir in half the cilantro. Turn off heat. (For 4 servings, use ⅓ cup water.)

   sweet soy glaze: 4 tbsp, sweet Thai chili sauce: 1 oz
6. 

   6

   Fluff rice with a fork; stir in 1 TBSP butter and lime zest to taste. Season with salt. Divide between bowls. Top rice with stir-fry, peanuts, crispy fried onions , and remaining cilantro. Serve with any remaining lime wedges on the side. (For 4 servings, use 2 TBSP butter.)

   crispy fried onions: 1 unit