Broccoli, snow peas, red onion, and bell pepper are stir-fried in sesame oil and seasoned with soy sauce and sesame seeds.

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim broccoli leaving 1 inch of stem. Cut the remaining stems into small slices. Place broccoli and snow peas in a saucepan of boiling water and cook for 1 minute, drain and rinse immediately with cold water then drain well and set aside.

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  • Heat a large wok or large skillet over high heat. Add sesame oil, blanched broccoli and snow peas, red onion, red bell pepper, and garlic. Stir-fry for 1 minute. Add the snow peas, soy sauce and stir-fry 1 minute longer. Remove from heat and stir in sesame seeds.

Nutrition Facts

191 calories; protein 7g 14% DV; carbohydrates 16.9g 5% DV; fat 11.4g 18% DV; cholesterolmg; sodium 1258.3mg 50% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/15/2014
Not particularly inspired or creative but quite good just the same. As the Japanese steak houses do I gave this a a plop of butter and a squeeze of lemon to finish. Oh...and I used FAR less soy sauce than specified; just a few shakes'll do ya. Read More
(25)

Most helpful critical review

Rating: 3 stars
02/12/2018
I cut the sesame oil back to 1 tbs and it still was overpowering. Step one says to blanch the broccoli and snow peas and step two has you adding them to the wok at different times? Before serving I tasted the dish and it needed something so I added 1 tsp of rice wine vinegar. I probably won't make this again. Read More
30 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/14/2014
Not particularly inspired or creative but quite good just the same. As the Japanese steak houses do I gave this a a plop of butter and a squeeze of lemon to finish. Oh...and I used FAR less soy sauce than specified; just a few shakes'll do ya. Read More
(25)
Rating: 5 stars
08/28/2014
This will be a weekly dish made in my kitchen! Read More
(6)
Rating: 4 stars
01/05/2015
I used all I had in the fridge which was not the same as it called for however it was great with just the garlic soy sauce and sesame seeds. Use green onions cabbage peppers broccoli and mushrooms. Read More
(2)
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Rating: 5 stars
10/20/2014
Drizzled soy sauce rather than 1/4 cup and it was terrific Read More
(2)
Rating: 4 stars
01/08/2016
This recipe was quite yummy. We ate it with rice. I wouldnt add the onion next time or if i did i would only use half and chop it up small. I didnt pre-cook the broccoli or snow peas as we like our veggies with more of a crunch. Though i did stir fry it for a lot longer then 2 min. I really liked it! Read More
(1)
Rating: 3 stars
09/27/2017
Was too salty for us I would cut back on the soy sauce. I will fix it again just adjust for the salt (and I like salt). Read More
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Rating: 4 stars
12/13/2014
made it with vermicelli done in ginger garlic paste. it turned out fantastic Read More
Rating: 3 stars
08/16/2016
Ya it's a good basic recipe. Add some sweet and spicy sauce to your individual bowl delish. Read More
Rating: 4 stars
08/06/2016
I made this using a variety of fresh vegetables from my garden. It was great very light and tasty Read More
Rating: 3 stars
02/12/2018
I cut the sesame oil back to 1 tbs and it still was overpowering. Step one says to blanch the broccoli and snow peas and step two has you adding them to the wok at different times? Before serving I tasted the dish and it needed something so I added 1 tsp of rice wine vinegar. I probably won't make this again. Read More