2 broccoli stalks with florets
(thicker stalks work better)
1 tablespoon peanut oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 tablespoon Mirin (rice wine)
5 tablespoons oyster sauce
Freshly ground pepper
½ teaspoon chili oil
Separate the stalk and the florets. Trim the broccoli tops into small florets. Blanch the florets in boiling water for 1 minute and then remove to an ice bath. When completely cooled, drain in a colander and then on paper towels to remove most of the moisture.
Peel the outside of the stalk to remove some of the knobs. Spiralize the stalks on the finest disk to make spaghetti noodles.
Heat the peanut oil in a wok and stir-fry the shallots and garlic for 1 minute. Add the broccoli noodles and stir-fry for 2-3 minutes. Add the florets and stir-fry for another 2-3 minutes. Add the rice wine and oyster sauce and mix well until heated, about 1 minute.
Season to taste with pepper and drizzle with the chili oil right before serving.
Kathleen Snyder is a food caterer, educator and blogger currently partnering with Talley Farms Fresh Harvest CSA providing recipes showcasing their produce. She is a San Luis Obispo County Yelp Elite reviewer and also writes reviews on Delish-Dish.com for restaurants all over the world.