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.


  1. Great idea to add walnuts! Super summer side!

    1. Thanks, Barbara...we love almost any recipe that makes vegetables more exciting.


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