Spiralized Ginger Broccoli and Shrimp Stirfry
- 3 broccoli heads with stems florets chopped and stems set side
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons honey
- 2 tablespoons sesame oil
- 1 tablespoon minced ginger
- ¼ teaspoon red pepper flakes
- 1 small white onion peeled, Blade A, noodles trimmed
- salt and pepper
- 1 pound medium shrimp deveined, shelled
- to garnish: sesame seeds
- to serve: quinoa or brown rice
Spiralize the broccoli stems with Blade D. Set aside.
Whisk together the soy sauce, rice vinegar, and honey. Set aside.
Heat half of the sesame oil in a large skillet or wok over medium-high heat. Once oil is shimmering, add the ginger and red pepper flakes and cook for 30 seconds or until fragrant. Add the white onion and cook until translucent, about 5 minutes. Add the broccoli florets and noodles and cook until broccoli is fork tender, another 5 minutes. Add the soy sauce mixture and toss until vegetables are coated, about 2 minutes. When done, set aside in a serving bowl.
Meanwhile, place the shrimp in a mixing bowl with the rest of the sesame oil and season with salt and pepper. Set aside.
When the vegetables are done cooking, immediately add in the shrimp. Cook for 1-2 minutes per side or until c-shaped and opaque. Add the shrimp to the bowl with the veggies and toss to coat the shrimp in the sauce.
Garnish with sesame seeds and serve along with quinoa or brown rice. Pour over any remaining juices from the bowl.