SPIRALIZED BROCCOLI STIR FRY by CHEF DAN:

Serves 4

INGREDIENTS:

2 pounds broccoli heads with stems at lest 1-inch thick (4-5 heads)

1 red onion

1/2-cup vegetable broth

2 tablespoons EACH sherry vinegar, and soy sauce

1 tablespoon chili sauce

4 teaspoon olive oil

2 teaspoons cornstarch

1 teaspoon honey

2 tablespoon sesame oil, divided

1/8 teaspoons salt

1/2-teaspoon EACH jalapeno powder, cumin and smoked paprika

1 thumb-size fresh ginger, minced

2 tablespoons roasted pine nuts.

DIRECTIONS:

1.   Remove florets from broccoli stems.

2.   Cut the florets into-1-inch pieces. Set aside.

3.   With spiralizer, spiralize as much of the stem as possible.

4.   Spiralize the red onion.

5.   Whisk together 1/4-cup broth, and next 7 ingredients in a bowl, plus 2 teaspoons olive oil.

6.   Set aside.

7.   Heat 1 tablespoon sesame oil in a wok over medium-high heat.

8.   Add spiralize stems, onion, and sauté for about 5 minutes.

9.   Transfer mixture to a large bowl, add 2 teaspoons olive oil.

10  Add remaining sesame oil and next 5 ingredients.

11  Add reserved florets and cook stirring for 1 minute.

12  Add remaining broth, cover cook for 3-4 minutes.

13  Uncover and the reserved sauce.

14  Cook stirring until sauce is slightly thick, about 1 minute.

15  Arrange the noodle mixture on a platter with the florets on top.

16  Sprinkle with toasted pine nuts.

ENJOY DAN:                                                                     EAT HEALTHY!!