Spicy Gingered Broccoli and Red Peppers

Broccoli is stir-fried with red bell pepper in a sauce made of pineapple juice, oyster sauce and Asian chili sauce.

Ingredients:

• 1/4 cup pineapple juice
• 1 tablespoon oyster sauce
• 1 teaspoon smooth Asian chili sauce (I like Sriracha)
• 1 1/2 tablespoons peanut oil (or vegetable oil)
• 1 1/2 t. grated fresh ginger
• 2 garlic cloves, minced
• 1 cup broccoli florets
• 1 large red bell pepper, cut into strips 1/4-inch wide
• 1/4 cup sliced almonds (Optional: toast until fragrant in dry pan over medium heat for extra flavor)

Directions:

To make sauce, stir together pineapple juice, oyster sauce, and Asian chili sauce; set aside. Heat wok or large non-stick skillet until water dropped on surface evaporates immediately. Add peanut oil, coating evenly. Stir-fry ginger and garlic a few seconds until fragrant. Add broccoli; stir-fry for 1 minute. Add red bell pepper; stir-fry 2 minutes or until the vegetables are crisp-tender. Add sliced almonds and stir-fry 2 minutes. Push vegetables away from the center of wok. Add sauce to center of wok, cooking until bubbly. Stir all ingredients to coat.

Number of Servings: 3-4

Notes from the Cook: This recipe can be adjusted easily to your preference for heat and garlic. Try it with 2 tablespoons of sesame seeds if you are out of almonds. Lots of healthy stuff in here--antioxidants, especially in the almonds and garlic--and it tastes great.