Thai Broccoli Salad

Pat Schaefer


1/4 c. creamy or chunky peanut butter

2 T. vegetable oil

2 T. equal, splenda, or sugar

3 C. fresh broccoli florets

1-1/2 T. hot water

c. chopped red bell pepper

1 T. lime juice

c. sliced green onions

1 T. light soy sauce

1 clove garlic, crushed

1-1/2 tsp. dark sesame oil


tsp. red pepper flake



Combine peanut butter, Equal, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside.


Heat oil in large skillet over medium-high heat.  Add broccoli, red pepper, green onions and garlic.  Stir-fry 3 to 4 minutes until vegetables are tender-crisp.  Remove from heat and stir in peanut butter mixture.  Serve warm or at room temperature.