From the Garden...Broccoli and Peppers with Walnuts

This recipe looked so pretty in the cookbook photo we had to try it; especially as we had all the ingredients on hand - broccoli is on sale at our local groceries this week.   It was just as good as it looked, and is a quick side for almost any dish.  I made it in our wok in less than 10 minutes.                

Broccoli and Peppers with Walnuts

     1/4   Cup  Chicken Broth

  2          Tablespoons  Oyster Sauce -- bottled

  1          Teaspoon  Lemon Peel -- finely shredded

     1/8   Teaspoon  Cayenne

  4          Teaspoons  Cooking Oil

     1/2   Cup  Walnuts -- coarsely chopped

  1          Teaspoon  Garlic -- minced

  1          Pound  Broccoli Florets -- 1 inch pieces

  1          Medium  Sweet Red Pepper -- bite sized strips

For sauce, in a small bowl, combine broth, oyster sauce, lemon peel and cayenne; set aside.

In a large nonstick skillet or wok, heat half of the oil over medium heat; add walnuts and garlic.  Cook and stir 2 to 3 minutes or until nuts are lightly toasted; transfer to a small bowl.  Sit aside.

Heat remaining oil in the same skillet over medium-high heat; add broccoli and sweet pepper.  Stir fry for 2-3 minutes or until crisp tender.

Stir sauce mixture; add to skillet.  Cook and stir for 1 minute more.  Transfer to serving bowl.  Sprinkle with walnut mixture.

6 Servings

2012 Cost:  $2.48 or 42¢ per serving.

  "Better Homes and Gardens Our Best Recipes"

Per Serving: 121 Calories; 9g Fat (63.3% calories from fat); 5g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 89mg Sodium.  Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.