This is a great recipe that pairs really well with salmon. Double the glaze and use it on the salmon too.
2.5 lbs large broccoli heads with stems at least 1” thick (4-5 heads)
1 Medium red onion
½ cup water, divided
2 Tbsp Shaoxing rice wine or dry sherry
2 Tbsp reduced sodium tamari
1 Tbsp chilli-garlic sauce
4 tsp toasted sesame oil, divided
2 tsp Arrowroot (was cornstarch)
1 tsp light brown sugar
2 Tbsp Olive oil, divided
½ tsp salt
2 small red chillies, sliced (seeded if desired)
1 Tbsp minced fresh ginger
2 Tbsp chopped roasted unsalted peanuts
- 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 ½ inch pieces. Switch to the thick noodle blade and spiralize the onion.
- Whisk ¼ cup water, rice wine (or sherry), tamari, chilli garlic sauce, 2 tsp sesame oil, arrowroot and brown sugar in a small bowl. Set by the stove.
- Heat 1 Tbsp olive 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 tsp sesame oil and salt.
- Add the remaining 1 Tbsp olive oil, chilies 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
- Arrange the noodle mixture on a platter with the florets on top. Serve sprinkled with peanuts.
| Serves | 4 (2 cups per person) |
| Calories | 252 |
| Fat | 14G (SAT 2G) |
| Chol | O MG |
| Carbs | 24G |
| Total Sugars | 9G |
| Protein | 11G |
| Fiber | 9G |
| Sodium | 590MG |
| Potassium | 1,066MG |