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Broccoli and Peppers with Walnuts
Ingredients
-
1/4
cup chicken broth
-
2
tablespoons oyster sauce
-
1
teaspoon finely shredded lemon peel
-
1/8
teaspoon cayenne pepper
-
4
teaspoons cooking oil
-
1/2
cup coarsely chopped walnuts
-
1
clove garlic, minced
-
1
pound broccoli, cut into 1-inch florets
-
1
medium red sweet pepper, cut into bite-size strips
Directions
1. For sauce, in a small bowl combine chicken broth, oyster sauce, lemon peel, and cayenne pepper; set aside.
2. In a large nonstick skillet heat 2 teaspoons of the oil over medium heat. Add walnuts and garlic; cook and stir for 2 to 3 minutes or until nuts are lightly toasted. Remove the walnut mixture from the skillet; set mixture aside.
3. In the same skillet heat the remaining oil over medium-high heat. Add broccoli and sweet pepper; cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.
4. Stir sauce; add to skillet. Cook and stir for 1 minute. Transfer mixture to serving bowl. Sprinkle with walnut mixture.
5. Makes 6 servings.
Nutrition Facts
(Broccoli and Peppers with Walnuts)
- Servings Per Recipe 6,
- Calories 133,
- Protein (gm) 4,
- Carbohydrate (gm) 10,
- Fat, total (gm) 10,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 6,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 1020,
- Vitamin C (mg) 89,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Sodium (mg) 299,
- Potassium (mg) 328,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Vegetables () 2,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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