Traditional recipes

Stir-Fried Sesame Green Pepper and Broccoli recipe

Stir-Fried Sesame Green Pepper and Broccoli recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Need a quick and easy side dish? Broccoli and green pepper are stir-fried in light sesame oil with sesame seeds.

115 people made this

IngredientsServes: 4

  • 1 tablespoon sesame oil
  • 175g (6 oz) chopped broccoli
  • 1 tablespoon sesame seeds
  • 1 green pepper, sliced

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Heat oil in a large frying pan or wok over medium high heat. Sauté broccoli and sesame seeds for 2 minutes. Stir in pepper and cook 2 to 3 minutes, until pepper is tender but crisp.

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Reviews & ratingsAverage global rating:(113)

Reviews in English (92)

Thankyou for the recipe Kristab.Quick and easy = perfect. Delicious.Served with - Penne with Spinach, Tomatoes and pancetta recipe By Jean.-28 Jan 2013

by judy

This dish is very good, and with a few tweaks is even better. I used red and yellow peppers to add a little colour. Before adding the broccoli, I sauteed a little minced garlic in the oil. After the vegetables had sauteed a little, I added a couple of tablespoons of water and covered the pan to let the veggies steam until they reached the desired tender crisp stage. A splash of soy sauce and toasted sesame seeds finished the dish. This was very well received at Easter dinner, even by those who usually reject all things green. This recipe is definitely a keeper.-24 Mar 2008

by SunFlower

A simple way to enjoy broccoli and peppers. I don't agree with reviewers who said it was bland: sesame oil gives a nice nutty taste to this dish! Sometimes, you just have to enjoy the simple taste of veggies..-18 Apr 2006


Stir-Fried Sesame Broccoli

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Accented with an aromatic sauce flavored with a bit of maple syrup, this delicious, nutrition-packed stir-fry is sure to become a family favorite. Once you’ve assembled and prepared all the ingredients, it will take you less than 10 minutes to cook.

Ingredients

  • 1/4 tsp. red pepper flakes
  • 3 Tbs. arrowroot powder or cornstarch
  • 4 cups broccoli florets with stems (1-inch pieces)
  • 8 oz. firm tofu, drained well and cut into 1/2-inch cubes
  • 2 tsp. dark sesame oil
  • 2 tsp. vegetable oil
  • 1 large leek (white and light green parts), halved lengthwise, rinsed well and thinly sliced
  • 8 large cloves garlic, finely chopped
  • 1 tsp. finely chopped fresh ginger
  • 1 medium yellow summer squash, cut into 1/2-inch dice
  • 6 oz. shiitake mushrooms, stemmed and thinly sliced
  • 1 large red bell pepper, cut into 1/2-inch squares
  • 1 1/2 Tbs. black sesame seeds

Sauce

  • 3 Tbs. tamari or reduced-sodium soy sauce
  • 2 Tbs. pure maple syrup
  • 2 tsp. brown rice vinegar or fresh lemon juice

Preparation

Bring large pot of lightly salted water to a boil. Fill large bowl with ice-cold water. Meanwhile, make sauce: In small bowl, whisk together tamari, maple syrup, vinegar, pepper flakes and 1 1/4 cups water until well combined. Set aside.

In a cup, whisk together arrowroot and 1/4 cup water set aside. Add broccoli and tofu to boiling water and cook until broccoli is crisp-tender, 2 to 3 minutes. Drain, plunge into bowl of ice water 5 to 10 seconds to stop cooking, and drain well. Set aside.

In nonstick wok or large nonstick skillet, heat sesame and vegetable oils over medium-high heat. Reduce heat to medium and add leek, garlic and ginger. Stir-fry until fragrant, about 45 seconds. Add squash and mushrooms and stir-fry until beginning to soften, 1 to 2 minutes.

Add reserved sauce to wok. Increase heat to high, cover and cook until simmering, about 1 1/2 minutes. Stir arrowroot mixture to recombine, then add to wok and stir-fry until sauce is glossy, 10 to 20 seconds.

Add bell pepper and reserved broccoli and tofu and stir-fry until heated through, 3 to 4 minutes. Serve hot, sprinkled with sesame seeds.


Broccoli and Bell Pepper Chicken Stir Fry

After every wedding we film, Shawn has the stressful job of organizing and packing up all of our gear. And we have a lot of gear. Tripods, monopods, glidecam, sliders, all the microphones and audio recording stuff, batteries, walkie talkies, 4 camera bodies, soooo many lenses. It’s nuts. We have had very good luck, and have only lost 1 battery at all the weddings we’ve filmed.

But our luck ran out on Thursday. We couldn’t find 1 lens cap. Luckily it was to our cheapest lens we have, (which is also oddly my favorite and the one I use for all of my food pictures!). I had been using that lens, and I searched the pocket of my pants over and over and couldn’t find it. So then I started wandering around the room looking on the floor and every table for a small black lens cap that is barely bigger than an oreo cookie.

No luck finding it anywhere. It wasn’t such a bad thing to lose, I was sure we could replace it for cheap. So we gave up and headed home.

After we got home, I changed in to my pajamas to get ready for bed. As I was changing, I heard a little plastic *ping* hit the side of the bed. I looked down, and it was the lens cap!

I was confused at first, until I looked down and saw a perfect circle indentation on my chest. I had shoved the lens cap inside my bra, ha! It turned out to be a very good hiding spot. Good enough to even keep it hidden from me.

The next time I lose something, I know the first place I’m going to look…

Do you all love stir fries as much as I do? Such a great way to use up fresh vegetables that are taking up space in your fridge at the end of the week. I swear I make a stir fry almost once a week. Especially since perfecting the BEST stir fry sauce. That recipe has over 26,000 pins on Pinterest! And for good reason, it really is the best homemade stir fry sauce. Has great flavors of ginger, sauce sauce, sesame seed oil, yum!

Lately I’ve been loving this broccoli and bell pepper chicken stir fry. I threw in some zucchini and onion too since I had some that needed to be used up. But feel free to adjust and use whatever vegetables you have on hand.


  1. Make the marinade, whisk together all the marinade ingredients
  2. Marinate the mushrooms, place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade. Leave them to soak up the marinade for about 10 minutes.
  3. Stir fry the veggies. Heat the oil in a wok. Add the onion and stir-fry for about 5 minutes. Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry for another 2 minutes. If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.
  4. Add the mushrooms and the marinade to the wok and stir-fry until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add some cooked noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.

Broccoli, red pepper, a good handful of cashew nuts and noodles finish off this quick and tasty dinner, which by the way also happens to be vegan. This is a flexible dish so if you want you can add in even more veggies, I like to add bok choy or sugar snap peas, they work well here too. And if you want to make this gluten-free, then just use your favourite gluten-free noodles or swap noodles for rice and use tamari instead of the soy sauce. This meal is best served hot, straight away but if you do have leftovers then you can keep them in the fridge for a day and reheat in a wok.


Tofu and Veggie Stir Fry Video:

I found myself not being able to get this veggie stir fry out of my mind over the next few days. I did a little research online to see how they could’ve gotten that tofu so crispy and perfect. I’m a texture girl, and this tofu was extra firm, extra crispy, and extra delicious. Check. Check. and Check.


Reader Interactions

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This recipe was a huge hit with my family. Its the perfect combination of nutrient-rich vegetables with a sweet/spicy sauce. Well done, Minimalist Baker! My family thinks I’m a genius in the kitchen but all the glory goes to you for providing such amazing, healthy recipes that are easy to make on work nights.

Support @ Minimalist Baker says

Woohoo! We’re so glad you and your family enjoyed it, Loni. Thanks so much for sharing! xo

Fabulous recipe! Loved trying it out for dinner tonight! Thank you *yet again* for this ever amazing website!

Support @ Minimalist Baker says

Aw, so kind! We’re so glad you enjoy our recipes, Anita! xo

This was a great recipe and came together really quickly. 10/10

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Kendra! Thanks for sharing! xo

I accidentally used dark soy sauce but it turned out stellar! Thank you!

Support @ Minimalist Baker says

Lovely! Thanks for sharing, Chelsy! xo

Delicious stir fry.
Added turmeric with the ginger and less maple syrup.

Dana @ Minimalist Baker says

Thanks for sharing, Leslie!

it’s a great recipe, works well with other veggies added, it’s my staple for months now!!

Support @ Minimalist Baker says

We’re so glad you enjoy it, Karolina! Thanks for sharing! xo

Support @ Minimalist Baker says

Thanks for sharing, Kim! xo

Hi M.B.
This looks deeelish. I’m going to give it a go :)
One question, do you peel your Portobellos?

Support @ Minimalist Baker says

Hi Lionel, no need to peel them! We like to wipe any dirt off with a damp paper towel.

The flavors are absolutely delicious! I had extra cabbage and added that in with the vegetables. Way better than store bought marinaded and will be making this again.

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Amy! Thanks so much for sharing!

I made quite a few changes and it turned out awesome. I think you can’t go too far wrong with this combination. Here’s my take on it just to give you some ideas.
– doubled the garlic
– used 2″ of grated ginger which is I think about equivalent to twice what’s stated
– substituted 2 tbsp of brown sugar for the maple syrup – I don’t like a dish like this to be sweet
-doubled the red pepper flakes
– used olive oil
– used juice from 1/2 a lime, could have used a bit more, not sure how that compared to the stated 3 tbsp
– instead of bell pepper and broccolini I bought a 4 cup clamshell of precut mixed stirfry veggies, and diced them
– made one cup (uncooked) basmati rice
– added another tbsp each of soy and oil to the marinade before adding to the veggies, but I had more veggies

I would make this again. Some things I would try include:
– cutting the mushrooms a bit smaller, this would allow 1 marinating them in a closed shakeable container 2 being able to cook them all at once
– adding protein: edamame, egg, cashews, etc.
– I might like peas, and am curious about seaweed for a more japanese take on it

Finally, I would add that the 15 minutes of prep time and 15 minutes of cook time is highly optimistic for a junior cook. I won’t tell you how long it actually took me, but even if I knew what I was doing I think it would be at least 45 total for me.


Making Crispy Tofu at home from scratch

To make crispy tofu at home, I recommend starting with extra firm tofu which will hold its shape. When you open the pack, and take the tofu out, there might still be liquid. Be gentle and carefully dab any extra liquid on the tofu with a kitchen towel. Cut into pieces and toss them lightly in cornflour, salt and pepper. The cornflour dusts the tofu, and helps it hold its shape, while making the outside crispy and keeping the inside moist. A little oil – about a tablespoon or so on a non stick pan is all you need to pan fry these a nice golden brown. It takes a few minutes to brown the tofu on all sides but what you are left with is crispy tofu that also makes an amazing snack.

This recipe is light on the stomach because its so full of broccoli. And thats how I like it! More broccoli than tofu, but you can easily change the mix. We are not going to blanch the broccoli or cook it before hand because we want it to stay crunchy, and just a slight simmer in the sauce will make sure its crisp to bite but cooked.


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Why You’ll Love This Recipe

  • You’ll get a restaurant-style classic dinner right at home that takes just 30 minutes to make.
  • This recipe is much healthier to make at home instead of ordering out because it contains no MSG or preservatives. It’s made with all clean ingredients.
  • The sauce has a great balance of savory and sweet coming from a touch of honey that pairs perfectly in this chicken stir fry.
  • Customize it by adding in your favorite stir fry vegetables or switching up the protein.
  • Serve this stir fry with quinoa, rice, your favorite noodles, or even on top of a green salad.

Adding the Sauces

CI recommends adding the garlic oil after your broccoli is mostly cooked so it doesn’t burn. Following their lead, I made a well in my pan and poured the oil garlic mixture right in the center!

Let that cook over the same heat for literally 15-20 seconds. Then mix it all together with your garlic.

Next, add your main sauce to the mix. It should start bubbling immediately. Stir continuously for the next minute or so and the sauce should cook down pretty substantially.

It should coat the broccoli but not be really thick like some sauces that you get with take-out dishes.

This was how my finished version looked:

I plated my stir-fry over rice and drizzled it with a little extra Sriracha for more heat and topped it with chopped peanuts and sesame seeds for some texture.

I think my previous method of quickly steaming the broc and then stir-frying it over high heat works equally well, but this is a bit easier and only requires one pot.

It’s a great way to guarantee good results with stir-fried broccoli and the sauce is really awesome.


Watch the video: Stir fry mushroom with bell pepper and garlic! Tasty!healthy!vegetarians! 蘑菇炒双椒 (January 2022).