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Steamed Broccoli with Peanut Sauce

Photo: Becky Luigart-Stayner; Styling: Missie Neville Crawford

Serves 4 (serving size: about 3/4 cup broccoli and 2 tbsp. sauce)

If using a crown of broccoli, trim into florets and place in a steamer basket over a saucepan filled about halfway with boiling water. Cover and steam 4 minutes or until the florets are crisp-tender. Add a little crushed red pepper to the sauce if you’d like a little heat. Serve alongside Tofu and Vegetable Lo Mein


  • 1 (10-oz.) package microwave-in-bag fresh broccoli florets
  • 3 tablespoons reduced-fat creamy peanut butter
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 1/2 teaspoons toasted sesame seeds

Nutrition Information

  • Calories 99
  • Fat 5.2 g
  • Satfat 0.9 g
  • Monofat 2.5 g
  • Polyfat 1.7 g
  • Protein 5 g
  • Carbohydrate 10 g
  • Fiber 3 g
  • Cholesterol 0.0 mg
  • Iron 1 mg
  • Sodium 238 mg
  • Calcium 44 mg
  • Sugars 2 g
  • Est. Added Sugars 2 g

How to Make It

  1. Cook broccoli according to package instructions.

  2. Combine peanut butter, 2 tablespoons water, vinegar, and soy sauce in a bowl, stirring with a whisk until well combined. Drizzle broccoli with peanut butter mixture. Sprinkle with sesame seeds.