Sweet & Spicy Broccoli-Pepper Stir-Fry

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  to taste
• broccoli
  1 unit
• butter
  1 tbsp
• cilantro
  ¼ cup
• crispy fried onions
  2 tbsp
• ginger
  1 unit
• jasmine rice
  ¾ cup
• lime
  1 unit
• olive oil
  2 tbsp
• peanuts
  ½ cup
• red onion
  1 unit
• salt
  to taste
• sugar
  1 tsp
• sweet soy glaze
  3 tbsp
• sweet thai chili sauce
  3 tbsp
• water
  1½ cup

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   red onion sweet thai chili sauce broccoli jasmine rice sweet soy glaze lime crispy fried onions bell pepper cilantro ginger peanuts salt black pepper olive oil sugar water butter

   red onion: 1 unit, sweet thai chili sauce: 3 tbsp, broccoli: 1 unit, jasmine rice: ¾ cup, sweet soy glaze: 3 tbsp, lime: 1 unit, crispy fried onions: 2 tbsp, bell pepper: 1 unit, cilantro: ¼ cup, ginger: 1 unit, peanuts: ½ cup, salt: to taste, black pepper: to taste, olive oil: 2 tbsp, sugar: 1 tsp, water: 1½ cup, butter: 1 tbsp
2. 

   2

   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 onion. Cut broccoli florets into bite-size pieces. Zest and quarter lime. Mince cilantro.
3. 

   3

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, ⏱️ 1 minutes . Stir in 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 minutes . Keep covered off heat until ready to serve.
4. 

   4

   While rice cooks, add peanuts, 1 tsp sugar, and 2 tbsp water to a large pan over medium-high heat. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, ⏱️ 3 minutes . Turn off heat; transfer to a small bowl . Wash out pan.
5. 

   5

   Heat a large drizzle of olive oil in the same pan over medium-high heat. Add bell pepper and onion; season with salt and black pepper. Cook, stirring, until slightly tender, ⏱️ 3 minutes . Add broccoli and a splash of water. Cover and steam until broccoli is bright green, ⏱️ 4 minutes . Uncover and add remaining ginger. Cook, stirring, until fragrant, ⏱️ 1 minutes more.
6. 

   6

   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 minutes . Stir in half the cilantro. Turn off heat.
7. 7

   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.