Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time。

Ingredients 6 Servings

• 8 cups broccoli florets (2-inch pieces)

• 2 tablespoons toasted sesame oil

• 1 cup sliced red bell pepper

• ½ cup sliced yellow onion

• 2½ tablespoons reduced-sodium tamari

• 2 tablespoons rice vinegar

• 1 tablespoon light brown sugar

• 1 teaspoon cornstarch

• 1 tablespoon toasted sesame seeds

Preparation

Prep Ready

15 m 15m

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes.

1. Meanwhile, heat oil in a large skillet over medium-high heat. Add bell pepper, onion and garlic; cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the steamed broccoli and cook, stirring, for 3 minutes.

2. Whisk peanut butter, tamari, vinegar, sugar and cornstarch in a small bowl until smooth. Stir into the vegetables. Cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with sesame seeds.

Nutrition information

• Serving size: ¾ cup

• Per serving: 154 calories; 10 g fat(1 g sat); 3 g fiber; 12 g carbohydrates; 6 g protein; 77 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 3,321 IU vitamin A; 109 mg vitamin C; 55 mg calcium; 1 mg iron; 346 mg sodium; 369 mg potassium

• Nutrition Bonus: Vitamin C (182% daily value), Vitamin A (66% dv)

• Carbohydrate Servings: 1

• Exchanges: 2 fat, 1½ vegetable, ½ other cabrohydrate

Source: http://www.eatingwell.com/recipe/270502/roasted-butternut-squash-pear-quinoa-salad/