This broccoli noodle stir-fry uses the entire head of broccoli – stems and florets! Just spiralize the stalks to create broccoli noodles and use them as a base for this low-calorie meal.
2medium stalks of broccolilook for thick, large stalks
1cupchopped bell pepper
1clovegarlicminced
2teaspoonsminced fresh ginger
4-5Tablespoonsteriyaki saucestore-bought or use the recipe below
Optional: srirachafor topping
Teriyaki Sauce
1Tablespoonolive oil
1⁄4 cup low-sodium tamarior soy sauce
1⁄2 Tablespoon maple syrup
2clovesgarlicminced
1teaspoonfresh gingergrated or minced
Instructions
Make teriyaki sauce: whisk together all ingredients in a small bowl. Measure out 4-5 tablespoons, set aside.
Make broccoli stem noodles: chop florets from the stems leaving as much stalk as possible. Place stalk/stem(s) on spiralizer and spiralize into noodles. Set aside.
Add shrimp to large skillet or wok over medium-high heat. Sauté shrimp for 4-5 minutes or until pink and no longer translucent. Transfer to a plate and set aside.
Discard any leftover liquid in the skillet. Add 2 teaspoons oil to skillet over medium-high heat. Add bell pepper, garlic, ginger and broccoli noodles to the skillet. Sauté for 5-6 minutes. Season with salt and pepper while cooking. Add broccoli florets to the pan and cook for another 4-5 minutes, until broccoli starts to soften and turns bright green.
Add shrimp back into the pan, along with the teriyaki sauce and toss to coat. Top with sriracha before serving, if using.