Categories: Asian
Ingredients
- 2 1/2 lbs. large broccoli heads with stems at least 1 inch thick (4-5 heads)
- 1 medium red onion
- 1/2 cup water, divided
- 2 tbsp. dry sherry
- 2 tbsp. tamari
- 1 tbsp. chile-garlic sauce
- 4 tsp toasted sesame oil, divided
- 2 tsp cornstarch
- 1 tsp light brown sugar
- 2 tbsp. peanut oil, divided
- 1/8 tsp salt
- 2 small red chiles, sliced
- 1 tbsp. minced fresh ginger
- 2 tbsp. chopped roasted unsalted peanuts
Directions
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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 the stem as possible. Chop any remaining stem into 1/2-inch pieces. Switch to the thick-noodle blade and spiralize onion.
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Whisk 1/4 cup water, sherry, tamari, chile-garlic sauce, 2 tsp sesame oil, cornstarch and brown sugar in a small bowl. Set by the stove.
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Heat 1 tbsp. 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 tsp sesame oil and salt.
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Add the remaining 1 tbsp. 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 1/4 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.
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Arrange the noodle mixture on a platter with the florets on top. Serve sprinkled with peanuts.