​Use-All-the-Broccoli Stir-Fry

Spiralized broccoli stems transform into tender noodles in this lo mein-inspired vegetarian recipe. Serve on top of brown rice or buckwheat soba noodles.
​Ingredients
  • 2 ½ pounds large broccoli heads with stems at least 1 inch thick (4-5 heads)
  • 1 medium red onion 
  • ½ cup water, divided
  • 2 tablespoons Shaoxing rice wine or dry sherry
  • 2 tablespoons reduced-sodium tamari
  • 1 tablespoon chile-garlic sauce
  • 4 teaspoons toasted sesame oil, divided
  • 2 teaspoons cornstarch
  • 1 teaspoon light brown sugar
  • 2 tablespoons peanut oil, divided
  • ⅛ teaspoon salt
  • 2 small red chiles, sliced (seeded if desired)
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons chopped roasted unsalted peanuts
​
​Nutrition Facts:
Serving Size: about 2 cups 
​
Per Serving: 252 calories; protein 11.1g; carbohydrates 24.1g; dietary fiber 8.7g; sugars 9.4g; fat 14.2g; saturated fat 2.2g; vitamin a iu 5109.2IU; vitamin c 298.7mg; folate 215.3mcg; calcium 150.1mg; iron 3.1mg; magnesium 86.6mg; potassium 1066.3mg; sodium 589.8mg; added sugar 2g.
​Directions
  • Step 1:Remove florets from broccoli stems. Cut the florets into 1-inch pieces and set aside. Trim the stem ends. Using a vegetable spiralizer with the thin-noodle blade, spiralize as much of each stem as possible. Chop any remaining stem into 1/2-inch pieces. Switch to the thick-noodle blade and spiralize onion.
  • Step 2: Whisk 1/4 cup water, rice wine (or sherry), tamari, chile-garlic sauce, 2 teaspoons sesame oil, cornstarch and brown sugar in a small bowl. Set by the stove.
  • Step 3; Heat 1 tablespoon peanut oil in a large flat-bottom carbon-steel wok over medium-high heat. Add the broccoli noodles, stem pieces and onion; cook, stirring, until tender, about 5 minutes. Transfer the mixture to a large bowl and toss with the remaining 2 teaspoons sesame oil and salt.
  • Step 4: Add the remaining 1 tablespoon peanut oil, chiles and ginger to the pan. Cook, stirring constantly, for 15 seconds. Add the reserved florets and cook, stirring, until starting to brown, about 1 minute. Add the remaining 1/4 cup water, cover and cook until the florets are tender, about 3 minutes more. Uncover and add the reserved sauce. Cook, stirring, until the sauce is thick, about 1 minute.
  • Step 5: Arrange the noodle mixture on a platter with the florets on top. Serve sprinkled with peanuts.
Tips
Equipment: Spiralizer