Nutty stirfry

Oh yum oh yum! I made the following recipe last night and had leftovers today. It's almost better the second day which is amazing since the first night of the dish tasted spectacular!

INGREDIENTS

• 1 tablespoon wok oil or peanut oil
• 1 pound tofu - cut into bite-size pieces (you omnivores could use chicken as the original recipe calls for)
  
• 1 medium red bell pepper, chopped
• 2 cups broccoli cut into stems
  
• 1 1/2 cups vegetable broth
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 2 cloves garlic, minced
• 1/4 teaspoon ground cayenne pepper
• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 2 Tbsp peanut butter (crunchy OR smooth)
  
• 1 tablespoon cornstarch
• 1 bunch green onions, chopped
• 1 bunch cilantro, chopped
• 1 cup chopped dry roasted peanuts

DIRECTIONS

1. Heat the oil in a wok over medium heat. Place tofu (or chicken) in the wok, and cook until browned. Mix in red bell pepper, and continue cooking until just tender. Add broccoli.
   
2. In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, peanut butter and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

We had this concoction over brown rice. A white rice like jasmine would also be tasty, or some egg noodles to soak up the yummy sauce. The original recipe does not call for PB added to the mix but it certainly makes the dish smell and taste fantastic. It is also very colourful and plates extremely well. I should have taken a picture!