Thai Broccoli Salad

    ¼ cup creamy or chunky peanut butter
    2 Tbsp. Splenda
    1 ½ Tbsp. hot water
    1 Tbsp. lime juice
    1 Tbsp. light soy sauce
    1 ½ tsp. dark sesame oil
    ¼ tsp. red pepper flakes
    1 Tbsp. canola oil
    4 cups broccoli florets
    ½ cup chopped red pepper
    ¼ cup sliced green onion
    1 clove garlic crushed

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