1 large stalk broccoli, florets chopped
1/2 medium cauliflower, florets halved
1/4 cup peanut butter
3 tablespoons tamari (soy sauce)
1 tablespoon cornstarch + 1 tablespoon cold water
8 tablespoons olive or vegetable oil, divided
8 green onions, chopped
3/4 large Anaheim (green) pepper
1/2 red bell pepper, chopped
1 1/2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
1 cup vegetable stock
2 tablespoons red wine
1 1/2 tablespoons white vinegar
1. Blanch the cauliflower and broccoli, about 3 minutes, drain and set aside. Whip the peanut butter in with the soy sauce and 3 tablespoons water, and set aside. (You can soften peanut butter in microwave for 45 seconds.)
2. Mix the cornstarch and water, and set aside. Heat 4 tablespoons vegetable oil in pan on medium heat. Add green onions, Anaheim pepper, red bell pepper, ginger and garlic. Cook for about 3 minutes, stirring continuously, being careful not to burn garlic.
3. Add vegetable stock, soy sauce/peanut butter mixture, sugar, red wine and vinegar. Bring mixture to a simmer and add cornstarch mixture and stir in fully to thicken.
4. Add cauliflower and broccoli into simmering sauce for 5 to 7 minutes, stirring well and coating veggies.
Serve immediately over brown basmati rice.