Broccoli and Sweet Pepper Stir-fry
Zachary Grunewald

Broccoli and Sweet Pepper Stir-fry

This Broccoli and Sweet Pepper Stir-fry is a Farmers Market recipe favorite.


1 bunch broccoli (1 lb )
1 sweet green pepper
1 sweet yellow pepper
1 tablespoon canola oil
1 onion (chopped)
1⁄4 cup reduced-sodium chicken broth (fat-free)
2 teaspoons lite soy sauce


Wash hands and assemble clean equipment. Peel tough broccoli stems. Cut stems and broccoli florets into pieces about 1 1/2 inches long. Blanch in a large pot of boiling water for two to three minutes or until bright green and tender-crisp; drain, cool under cold running water and dry. De-seed peppers and cut into thin strips.

In large, heavy skillet or wok, heat oil over medium heat. Add onion; stir-fry for one minute. Add peppers and stir-fry for two to three minutes, adding chicken stock when necessary to prevent sticking or scorching. Add broccoli; stir-fry until heated through; sprinkle with soy sauce. Serve immediately.

Optional: add a protein like tofu or cooked chicken.

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