My bachelorette party is in four short (but long) days, which means I have less than a week to empty out my entire fridge to avoid coming back with both a sunburn and a smelly apartment. Because, for some odd reason, the produce in NYC has a two-day shelf life.
I was all over this stir fry recipe after a successful Google search confirmed it used the majority of ingredients I needed to dispose of. It is also gluten free, vegan, and filled me with zero regrets for my bathing suit in Mexico this week.
This recipe is so simple and so yummy, packed with a flavorful sauce, fresh vegetables, and filling rice noodles. I’ll be enjoying leftovers all week! Unless Paul crushes them all between now and Tupperware time.
Easy Broccoli Stir Fry
Yields 3-4 servings
- 1 8oz package Asian rice noodles
- 2 tablespoons unrefined coconut oil
- 3 teaspoons minced garlic
- 2 large heads of broccoli, cut into florets
- 2 medium red/orange bell peppers, thinly sliced
- 2 medium carrots, julienned
- optional toppings: sriracha, green onion, sesame seeds, peanuts
For the sauce
- 3 tablespoons peanut butter
- 3 tablespoons gluten-free tamari, or soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons orange juice
- 4 teaspoons pure maple syrup
- 4 teaspoons grated ginger
- Prep all veggies, garlic, and ginger before starting.
- Heat water for the noodles and prepare according to package directions.
- Add all sauce ingredients to a jar, seal with a lid, and shake vigorously until combined. Set aside. Shake before pouring.
- Heat a large sauté pan over medium-low/low heat with 1 tablespoon of oil. Add the garlic and cook for about 3-4 minutes until light golden brown. [If it browns quickly or burns your heat is too high.] Stir frequently.
- Remove garlic with a spoon, allowing the oil to drain back into the pan, and place garlic in a bowl.
- Add remaining 1 tablespoon of oil to the pan and place over medium-high heat. Once hot, add the broccoli florets and cook, stirring frequently, for about 8 minutes. Broccoli should turn vibrant green and just start to brown.
- Place noodles back in their pot over medium-low heat with about 1/4 of the sauce. Stir every minute until hot then reduce heat to low.
- Add the red pepper to the pan and stir for about 2 minutes.
- Reduce heat to medium and stir in the garlic and carrots.
- Pour about 1/2-3/4 of the sauce in the pan and let cook for about 1-2 minutes, until hot. I added the noodles into the pan with veggies so it was well mixed, but you can also combine on your dinner plate!
- Pour remaining sauce left in the pan over each portion. I topped with Sriracha, peanuts, and sesame seeds.
Source: Edible Perspective