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.
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.