By Brooke McLay
Thai peanut flavors are always my favorite. So, what better way to toss together a quick, flavorful vegan broccoli dinner than with a rich coating of homemade Thai peanut sauce? This recipe is a truly flavorful dish that you’ll love to make again and again! It’s also a great way to introduce your kids to Asian flavors.
Ingredients
For the sauce:
- 3 tablespoons fish sauce
- 1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
- 1 tablespoon brown sugar
- 1/8 teaspoon red pepper flakes
- ¼ cup coconut milk
- 2 tablespoons creamy peanut butter
For the veggies:
- 1 tablespoon coconut oil, melted
- 1 large red bell peppers, cut into strips
- 1 large yellow bell pepper, cut into strips
- 1 ½ pounds broccolini
- 4 medium cloves garlic, minced
- 1-inch piece fresh ginger , peeled and minced
- Fresh chopped peanuts and cilantro for garnish
Method
- Mix the sauce together by whisking the fish sauce, lime juice and zest, sugar, and red pepper together in a large bowl. Whisk in the coconut milk and peanut butter. Set aside.
- Heat 1 tablespoon coconut oil in a largest nonstick skillet over high heat until shimmering. Add broccolini stems and cook until slightly softened (about 2 minutes), then add red pepper and cook just until tender. Push veggies to the side of the skillet. Add the remaining oil, toss in the garlic and ginger, and cook in the center of the skillet until softened (about 30 seconds), then toss in the veggies and mix all together. Drizzle the sauce over the veggies. Cook for 1 minute, then serve with rice, if desired.
