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Sweet & Spicy Broccoli-Pepper Stir-Fry

Sweet & Spicy Broccoli-Pepper Stir-Fry

over Ginger Lime Rice with Candied Peanuts & Crispy Onions

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Think you need meat to make a killer stir-fry? Think again. This veggie version is hearty, saucy, and big on flavor—plus, it’s ready in just 30 minutes. Bell pepper, onion, and broccoli are sautéed with ginger until tender, then simmered with sweet chili, soy glaze, and lime to saucy perfection. It’s all spooned over fragrant ginger-lime rice, then garnished with cilantro, fried onions, and homemade candied peanuts—everything we’re craving, and then some.

Tags:VeggieSpicyCalorie Smart
Allergens:PeanutsSoyWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 thumb

Ginger

1 unit

Bell Pepper

1 unit

Red Onion

8 ounce

Broccoli Florets

1 unit

Lime

¼ ounce

Cilantro

½ cup

Jasmine Rice

½ ounce

Peanuts

(ContainsPeanuts)

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

2 tablespoon

Sweet Thai Chili Sauce

1 unit

Crispy Fried Onions

(ContainsWheat)

Not included in your delivery

1 teaspoon

Sugar

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate98 g
Sugar37 g
Dietary Fiber7 g
Protein12 g
Cholesterol15 mg
Sodium1300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Peel and mince or grate ginger. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Cut broccoli florets into bite-size pieces, if necessary. Zest and quarter lime. Mince cilantro. • 4 SERVINGS: Zest 1 lime and quarter both.

2

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 1 minute. • Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.

3

• While rice cooks, add peanuts, 1 tsp sugar, and 2 TBSP water to a large, preferably nonstick, pan over medium-high heat. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wash out pan. • 4 SERVINGS: Use 2 tsp sugar and 3 TBSP water.

4

• Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until slightly tender, 3-4 minutes. • Add broccoli and a splash of water. Cover and steam until broccoli is bright green, 4-5 minutes. • Uncover and add remaining ginger. Cook, stirring, until fragrant, 1 minute more.

5

• To pan with veggies, add sweet soy glaze, chili sauce, ¼ cup water, and lime juice to taste. • Cook, stirring, until sauce has thickened and veggies are coated, 2-3 minutes. Stir in half the cilantro. Turn off heat. • 4 SERVINGS: Use 1/3 cup water.

6

• Fluff rice with a fork; stir in 1 TBSP butter and lime zest to taste. Season with salt. Divide between bowls. • Top rice with stir-fry, peanuts, crispy fried onions, and remaining cilantro. Serve with any remaining lime wedges on the side. • 4 SERVINGS: Use 2 TBSP butter.