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Vegetarian

Use-All-the-Broccoli Stir-Fry

45 m

INGRIDIENTS:

  • 2½ 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, divided⅛ teaspoon salt
    2 small red chiles, sliced (seeded if desired)
    1 tablespoon minced fresh ginger
    2 tablespoons chopped roasted unsalted peanuts

INSTRUCTION:

  • 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 onion.
    Whisk ¼ 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.
    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.
    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 ¼ 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.
    Equipment: Spiralizer

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