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Author Notes: Zucchini noodles may be the darling of the food scene right now, but don't stop there with your spiralizing. Ribbons of carrots are tossed with broccoli, mushrooms, peppers, and a spicy Thai peanut sauce for a satisfying, wholesome, and easy dinner that comes from—of all places—the Swanson chicken broth recipe archives. —Posie Harwood
- 2 tablespoons sesame oil
- 1 garlic clove, minced
- 1/2 teaspoon crushed red pepper (more or less to taste)
- 1 cup sliced shiitake mushrooms
- 1 green bell pepper, sliced into thin strips
- 1 small head of broccoli, chopped into small pieces
- 1 1/2 cups chicken broth
- 1/4 cup peanut butter (or almond butter)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 pound carrots (about 8 medium carrots)
- 2 tablespoons sliced scallions (optional)
- 2 tablespoons toasted sesame seeds (optional)
- 3 tablespoons chopped roasted, salted peanuts (optional)
- In a large skillet over medium-heat, heat the sesame oil.
- Add the garlic and crushed red pepper and cook just until fragrant, stirring constantly.
- Add the sliced mushrooms and green pepper and cook until softened and beginning to brown, about 3 minutes.
- Add the broccoli, chicken broth, peanut butter, soy sauce, and lime juice. Increase the heat to high and stir constantly until the peanut butter melts into the sauce.
- Reduce the heat to medium-low and cook for about 5 minutes, or until the broccoli is cooked but retains some crunch.
- Meanwhile, using a spiralizer or a vegetable peeler, shave the carrots into thin ribbons. (A peeler works fine here! The ribbons will just be flatter than they would be if made with a spiralizer)
- Add the carrot ribbons to the pan and cook for about 2 minutes. Stir to coat thoroughly with sauce.
- Serve warm, with the optional garnishes of scallions, toasted sesame seeds, or peanuts.
- This recipe is a Community Pick!