Broccoli & Peppers Recipe

Prepare vegetables

Wash and thoroughly dry the broccoli. Cut into bite-sized florets (about 4 cups). Core and thinly slice the red and yellow bell peppers into strips. Thinly slice 1/2 cup red onion. Mince the garlic and ginger and set all prepared vegetables to the side.

If you prefer the broccoli slightly softer, bring a medium pot of salted water to a boil, blanch the broccoli florets for 1 minute, then immediately transfer to an ice bath for 1 minute. Drain and pat dry.

Make the sauce

In a small bowl whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce (if using), 1 tbsp rice vinegar, 1 tsp honey or maple syrup, 1/2 tsp sesame oil, 1/4 tsp crushed red pepper flakes, 1/4 tsp black pepper and 1/2 tsp kosher salt until combined. If you want a glossy, slightly thickened sauce, dissolve 1 tsp cornstarch in 2 tbsp cold water and set aside.

Sauté aromatics

Heat a large skillet or wok over medium-high heat. Add 2 tbsp olive oil and swirl to coat. When oil is shimmering, add the minced garlic and ginger and cook, stirring, for 20–30 seconds until fragrant but not browned.

Cook vegetables

Add the sliced red onion and bell peppers to the pan. Stir-fry for about 2–3 minutes until the peppers begin to soften but still retain bite. Add the broccoli florets and continue to stir-fry 3–4 minutes until broccoli is bright green and tender-crisp. If the pan becomes dry, add a splash (1–2 tbsp) of water to help steam and prevent burning.

Finish with sauce

Give the prepared sauce a quick stir and pour it over the vegetables. Toss to coat and cook 1–2 minutes so flavors meld. If using the cornstarch slurry, stir it again briefly and add it now, cook another 30–60 seconds until sauce thickens and clings to the vegetables.

Taste and adjust seasoning — add a pinch more salt, pepper, or a squeeze of lemon or lime if desired.

Transfer the broccoli and peppers to a serving dish. Sprinkle with toasted sesame seeds and sliced green onion. Serve hot as a side dish or over steamed rice or noodles as a main. Garnish with lemon or lime wedge to squeeze over just before eating, if desired.