Time: 15 min.
Complexity: easily
Servings: 4

Stir-frying is a quick way to cook vegetables, preserving their juiciness and vitamins. It's quick and convenient, especially for an after-work dinner. To save even more time, buy pre-cut vegetables. Sauté them in a pan with chili pepper for a savory flavor and serve sprinkled with peanuts for a delicious crunch.

Ingredients:

• 2 tablespoons of vegetable oil
• 1 red or yellow bell pepper, cut into 0.5cm wide strips.
• 1/4 tsp red pepper flakes
• 450 g broccoli florets
• 2 tbsp chopped roasted unsalted peanuts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccoli cabbage, sweet pepper, red pepper flakes, Peanut

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Preparation:

Step 1
• In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the bell pepper and 1/8 teaspoon each of salt and black pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Transfer to a plate.
Step 2
• Heat the remaining oil in the same skillet over medium heat. Add the chili flakes and cook for 10 seconds, then add the broccoli, 1/4 teaspoon each of salt and black pepper, and 1/4 cup of water. Cover and cook until the water has evaporated and the broccoli is golden brown and crisp-tender, about 4 minutes.
Step 3
• Add roasted peppers, peanuts and 1/8 teaspoon each salt and black pepper, stir and serve.

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