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Didn’t know you could eat broccoli stems? You’re missing out on the best part! Learn other ways to prepare broccoli stems to save money and avoid food waste in From Top to Bottom: Broccoli.
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RECIPE: Garlic Broccoli-Stem Stir-Fry
- Yield: Serves 4
Description
This quick stir-fry cooks broccoli stems until they’re golden at the edges and tender-crisp in the center. A simple soy-sesame sauce coats each piece with savory, slightly sweet Asian-inspired flavors.
Ingredients
Scale
- 3–4 broccoli stems (about 12 oz), peeled and sliced
- 2 Tbsps soy sauce or tamari
- 1 Tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp honey or maple syrup
- 1–2 Tbsps neutral oil (vegetable oil or grapeseed oil)
- Kosher salt
- 3 cloves garlic, peeled and thinly sliced
- 2 green onions, cut into 1-inch pieces (white and green parts separated)
- 1/2 tsp red pepper flakes (optional)
- Toasted sesame seeds for garnish
Instructions
- Slice off the dried end of the stems, and peel if the outer layer feels fibrous. Cut crosswise into 1/4-inch coins or half-moons.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey. Set aside.
- Heat a wok or large skillet over medium-high heat. Add the neutral oil and swirl to coat. Add the broccoli stems and a pinch of salt to the hot pan. Cook without stirring for 2 minutes to get some color on one side, then stir and continue cooking for another 2 to 3 minutes until tender-crisp with golden edges. Add the garlic and white parts of the green onions. Stir for 30 seconds until fragrant.
- Pour the sauce over the veggies, and toss everything together for about 1 minute until the stems are well coated and glossy. Stir in the green parts of the green onions and red pepper flakes if using.
- Transfer to a serving dish and garnish with sesame seeds.
Notes
Make it a meal: Serve over rice with a fried egg on top, alongside salmon or tofu, or toss with soba noodles and extra vegetables.
