Thai Broccoli Salad

• 1/4 c. creamy or chunky peanut butter
• 2 Tbsp. Equal spoonful or 3 packets
• 1 1/2 Tbsp. hot water
• 1 Tbsp. lime juice
• 1 Tbsp. light soy sauce
• 1 1/2 tsp. dark sesame oil
• 1/4 tsp. red pepper flakes
• 2 Tbsp. vegetable oil
• 3 c. fresh broccoli florets
• 1/2 c. chopped red pepper
• 1/4 c. sliced green onion
• 1 clove garlic, crushed

1. Combine peanut butter, Equal, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside. Heat vegetable oil in large skillet over medium-high heat. Add broccoli, red pepper, onion and garlic. Stir-fry 3 to 4 minutes or until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture. Serve warm or at room temperature. Makes 4 servings.

chunky peanut butter, packets, water, lime juice, soy sauce, dark sesame oil, red pepper, vegetable oil, fresh broccoli florets, red pepper, green onion, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96148 (may not work)