Stir-fried broccoli and red peppers with peanut sauce from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • MsMonsoon on September 03, 2021

    Not the quickest but very Thai, tasty and fragrant. I doubled the recipe which made it difficult to stir-fry, and it made quite a big bowl of sauce! Sauce is thin and I couldn’t get the canned coconut milk chunks to blend smooth but hopefully it became fully combined once it hit the heat of the pan. I was generous with the garlic, ginger and lime, and really liked the result. Served over steamed jasmine rice and the final dish needed no extra seasoning. Have added extra veggies like spinach and kale, too.

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