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Broccoli And Bell Pepper Stir Fry

Photo Credit: Veena Thakker


  • 1 head broccoli, chopped into florets
  • 1 red bell pepper, de-seeded and diced
  • 2 cups water
  • 2 tbsp soy sauce
  • 2 tbsp nutritional yeast (if available)
  • 2 tbsp mustard sauce
  • ½ tsp crushed garlic
  • 1 onion, minced
  • ½ tsp ginger powder
  • Unrefined salt to taste
  • 1 tsp Worcestershire sauce (if available, or apple cider vinegar)
  • 1 tsp arrowroot powder
  • Cooked brown rice (as the bed for this warm salad)


Whisk water with soy sauce, nutritional yeast, mustard, Worcestershire sauce/vinegar, salt and spices.

Pour half of the whisked mixture into a skillet and bring to a boil. Add crushed garlic and minced onion and sauté until the onion turns translucent. Add broccoli and cook on high heat for a few minutes, until the broccoli turns a bright green and the sauce is reduced. Whisk arrowroot powder into the remaining whisked mixture until well combined and pour over broccoli.

Add bell peppers and continue to cook on high heat until the broccoli is dark green, the bell peppers are tender but crisp and the sauce is reduced to half the volume.

Spoon this over brown rice to serve and drizzle with the remaining sauce.

Serves 2-4


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