1/2 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon grated fresh ginger
1 to 2 teaspoons chili paste
2 tablespoons vegetable oil
1 onion, chopped
3 bell peppers (green, yellow, red, orange or a combo), chopped
4 garlic cloves, minced
1 head broccoli, cut into florets
Brown rice, cooked according to the package directions.
1/4 cup chopped, roasted, unsalted peanuts (optional)
In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, water, ginger and chili paste.
Heat the oil in a large skillet over high heat.
Add the onion and peppers, and cook, stirring frequently, until the onion is softened, about 5 minutes.
Put in the garlic and stir it in. Cook, continuously stirring, for 30 seconds more.
Add the broccoli, stirring it in. Simmer for 3 or 4 minutes with the lid on the skillet, until the broccoli is slightly tender.
Give the sauce mixture a stir, and add it to the skillet.
Bring to a boil and cook, stirring, for about 2 minutes, until the veggies are tender and the sauce thickens.
Serve hot over brown rice.
Garnish with the peanuts if you like.