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 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!
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?!
Nutritional Information & Recipe
Peanut Broccoli Stirfry
- 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
- 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.