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