½ cup garden vegetable broth, divided

1 ½ cups sliced green onions

1 tbsp. minced fresh ginger

1 tbsp. chopped garlic

6 cups chopped broccoli

2 cups diced red pepper

3 tbsp. soy sauce

3 tbsp. Peanuts, chopped

Hot cooked whole grain rice

Heat ¼ cup vegetable broth in large skillet over medium-high heat. Add green onions, ginger and garlic; stir-fry for 1 to 2 minutes.

Add broccoli, red pepper, soy sauce and remaining vegetable broth. Heat to a boil; reduce heat to low. Cook for 5 to 6 minutes or until broccoli is tender. Stir in peanuts and serve over rice immediately. Options: Add cooked tofu or tempeh to stir fry before serving.