Peanut Broccoli Stirfry

dairy freevegetarian
Peanut Broccoli Stirfry

Spiralized broccoli stems, onions, and bell peppers are stir fried in an umami peanut butter sauce and cooked with the broccoli florets for a crunchy and delicious stir fry meal, best enjoyed as is or served over quinoa or brown rice. 

Peanut Broccoli Stirfry

Peanut Broccoli Stirfry

Peanut curries and peanut stir fries are my favorite types of Asian noodle dishes, because I love the rich flavor that nut butters add to sauces and that they are thick and creamy. This sauce is further thickened with arrowroot powder, but it’s not absolutely necessary, so if you don’t have it on hand, just omit that step.

Spiralizing broccoli is a great way to use up all of your broccoli and eliminate waste. Before I discovered spiralizing, I would sadly toss the stems in the garbage after I was done with the florets, simply because I didn’t know what to do with them! Now, they have so many great uses – spiralized broccoli is great in a raw crunchy salad, stir fried, boiled into a pasta noodle, and baked into a frittata!

Peanut Broccoli Stirfry

The key to spiralizing broccoli? Make sure you find the largest stems possibly to get the best yield out of your broccoli! Aside from that, it’s easy to spiralize (check out our video on how to spiralize broccoli below for more tips!)

This stir fry saves well and holds it flavor when reheated and your favorite protein can be added, like a chicken or pork. Otherwise, just enjoy as is – there is protein in the nut butter and the flavors altogether are perfectly blended!

I also love using broccoli noodles in stir fries, because they look just like the real deal noodle — don’t they?!

Peanut Broccoli Stirfry

Inspiralized

Nutritional Information & Recipe

Peanut Broccoli Stirfry

Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 8 cups broccoli florets + stems spiralized Blade D (about 3 heads of broccoli and their 3 stems)
  • 1 tablespoon arrowroot powder
  • 3 tablespoons peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 small red bell peppers Blade A, noodles trimmed
  • 1 small white onion Blade A, noodles trimmed
  • 2 garlic cloves minced
  • 1 tablespoon sesame seeds

Instructions

  • Steam the broccoli until crisp tender, 3-4 minutes.
  • While the broccoli cooks, in a small bowl, whisk together the arrowroot and 2 tablespoons of water to create a slurry. Set aside.
  • In another small bowl, whisk together the peanut butter, soy sauce, rice vinegar, and honey.
  • Heat the sesame oil in a skillet over medium-high heat. Once oil is shimmering, add the bell pepper, onion, and garlic and cook, stirring until softened, about 3 minutes. Add the broccoli and cook, stirring for about 3 more minutes. Add the prepared sauce to the pan, stir, and then add the arrowroot slurry and stir well to let the sauce thicken, about 2 minutes. Garnish with the sesame seeds and serve.

Peanut Broccoli Stirfry

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image.

9 comments

Elizabeth Cooper says:
sesame oil?
Helen Hood says:
I've been eating broccoli regularly for 40 years and have always eaten the stems, so it puzzles me when I hear of stems being thrown out. I peel them if the skin is thick and tough; otherwise, the stems keep their peels, and they get sliced and included with the chopped florets, and everything is steamed together.
Dan Miller says:
Haven't made this yet, but it sounds promising and I want to taste it... I’m off to buy broccoli!
Puro Food says:
This is literally one of the most delicious things I have made! thank you for sharing a great recipe!! https://www.puro.pk/
Carly Glazer says:
Great! So happy to hear!
Laura says:
I am guessing it should have about one tablespoon of sesame oil?
Katharine Cunningham says:
Just served this to my family, thanks!
Brianna Schwartz says:
I made this tonight and it was wonderful! Thanks for the great recipe!
Carly Glazer says:
Hi Brianna! So happy you enjoyed this!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

cleaned the grill today, which inspired me to grill for dinner, so I kept it simple with grilled potatoes, broccoli and chicken sausage. 🥦🥔 I also made some BBQ tempeh for myself, which was nice and hearty and I am excited to make it more this summer 🌽👏🏼 basically, I steamed it for 10 minutes and then slathered it in barbecue sauce and threw it on the grill for 10-15 minutes. super easy and delish! 🙏🏼

what’s everyone having for dinner tonight?! 👇🏼 #whatsfordinner #vegandinnerideas #vegandinners
...

MEXICAN STREET CORN SALAD 🌽, made with a creamy avocado lime sauce instead of mayo, for a lighter, “less-dairy” version of a street corn salad! so flavorful, addictively tasty, and works well as a vegetarian main dish or can be a side dish served with your favorite protein 👏🏼 grab the recipe on the blog now!! hope everyone had great weekends, see you monday!

#vegetarianrecipes #vegetarianpasta #vegetarianmeals #pastasalad #easymeals #easymealideas
...

it's friyyyyyyaayyyy and that means cheese & cracker plates, right? 🍷 my Pistachio & Cranberry Vegan Cheese Ball 🌱 is perfect for any occasion (yes, friday is an occasion!), a throwback recipe from my Inspiralized & Beyond cookbook! if you have the book, flip to page 88 and make this - definitely no cheese coma and you'll be amazed how cheese-like it tastes (kind of like a spreadable ricotta with tons of herby goodness!) 👏🏼⁣

what's everyone's weekend plans? I'll be in NYC for the second part of the photoshoot for my collaborative cookbook with @feedinglittles! 👯‍♀️⁣

#vegancheeseball #vegancheese #veganrecipes #veganfood
...