Silky sweet and sour sauce glazing perfectly tender-crisp veggies—awesome! Let this sauce become your go-to dress-up for every stir-fry, not just broccoli. Makes about 6 servings.
Cut broccoli head into small florets, about 1 ½-inch. Trim and peel the tough outer layer of skin from the broccoli stalks. Slice stalks into ¼ to ½-inch batons.
Slice red pepper into strips.
Mix tamari, maple syrup, vinegar, and apple juice with the arrowroot. Set aside.
Heat oil in a wok or large wide skillet over high flame.
Add ginger and garlic and stir about 15 seconds.
Add broccoli and red pepper; toss and stir until coated with oil. Add water and tomato, continuing to toss/stir until broccoli is tender-firm, about 3 minutes.
Add tamari arrowroot mixture and cook, stirring, until sauce thickens, about 1 minute.
Transfer to serving platter or bowl. Sprinkle with the toasted peanuts. Serve immediately, with steamed basmati brown rice or Lentil Very Brown Rice.
Notes
Toast shelled raw peanuts at 300°F. until just golden, about 10 minutes.
If you can only find salted peanuts, rinse off the salt and set them aside to dry on a baking sheet.
Peanut allergy? Substitute cashew nuts.
Arrowroot is starch-like white powder ground from root tubers of the tropical arrowroot plant. It’s completely neutral in taste and translucent clear when cooked and is an excellent sauce thickener.