Thai Broccoli Salad

Pat Schaefer

1/4 c. creamy or chunky peanut butter	2 T. vegetable oil
2 T. equal, splenda, or sugar	3 C. fresh broccoli florets
1-1/2 T. hot water	½ c. chopped red bell pepper
1 T. lime juice	¼ c. sliced green onions
1 T. light soy sauce	1 clove garlic, crushed
1-1/2 tsp. dark sesame oil
¼ tsp. red pepper flake

Combine peanut butter, Equal, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside.

Heat oil in large skillet over medium-high heat.  Add broccoli, red pepper, green onions and garlic.  Stir-fry 3 to 4 minutes until vegetables are tender-crisp.  Remove from heat and stir in peanut butter mixture.  Serve warm or at room temperature.