½ cup garden vegetable broth, divided
1 ½ cups sliced green onions
1 tbsp. minced fresh ginger
1 tbsp. chopped garlic
6 cups chopped broccoli
2 cups diced red pepper
3 tbsp. soy sauce
3 tbsp. Peanuts, chopped
Hot cooked whole grain rice
Heat ¼ cup vegetable broth in large skillet over medium-high heat. Add green onions, ginger and garlic; stir-fry for 1 to 2 minutes.
Add broccoli, red pepper, soy sauce and remaining vegetable broth. Heat to a boil; reduce heat to low. Cook for 5 to 6 minutes or until broccoli is tender. Stir in peanuts and serve over rice immediately. Options: Add cooked tofu or tempeh to stir fry before serving.