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) Brien
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Ingredients
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2 tablespoons
sesame oil
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1
garlic clove, minced
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1/2 teaspoon
crushed red pepper (more or less to taste)
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1 cup
sliced shiitake mushrooms
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1
green bell pepper, sliced into thin strips
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1
small head of broccoli, chopped into small pieces
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1 1/2 cups
chicken broth
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1/4 cup
peanut butter (or almond butter)
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2 tablespoons
soy sauce
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1 tablespoon
lime juice
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1 pound
carrots (about 8 medium carrots)
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2 tablespoons
sliced scallions (optional)
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2 tablespoons
toasted sesame seeds (optional)
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3 tablespoons
chopped roasted, salted peanuts (optional)
Directions
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In a large skillet over medium-heat, heat the sesame oil.
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Add the garlic and crushed red pepper and cook just until fragrant, stirring constantly.
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Add the sliced mushrooms and green pepper and cook until softened and beginning to brown, about 3 minutes.
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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.
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Reduce the heat to medium-low and cook for about 5 minutes, or until the broccoli is cooked but retains some crunch.
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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)
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Add the carrot ribbons to the pan and cook for about 2 minutes. Stir to coat thoroughly with sauce.
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Serve warm, with the optional garnishes of scallions, toasted sesame seeds, or peanuts.
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