Spicy Stir-Fried Broccoli & Peanuts

I don't know where I got this recipe, but it's really good.  I love spicy peanut butter sauce, so it can't really go wrong.  Some sauces seem to end up clumpy, but I didn't have a problem with that this time.  If you don't have rice vinegar in your pantry, you should add it. I think the original recipe called for you to add chopped peanuts at the end, but I didn't have them so I left them out. 

Spicy Stir-Fried Broccoli 1/3 cup creamy natural peanut butter
1/2 cup water, divided
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce, divided (gluten-free)
1 tablespoon rice vinegar
2 tablespoons canola oil
1 1/2 pounds broccoli crowns, trimmed and cut into 1-inch pieces
1 large red bell pepper, sliced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper, or to taste

Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.
Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.