Stir-Fried Broccoli Stems
Yes, you can eat the stems.
And they are really, surprisingly, freakin’ delicious. The stems actually taste a bit milder in flavor than the florets, but with a lot more crunch. It makes me sad for all of the broccoli stems I’ve thrown out or composted in the past, because they can be totally addictive.
For this recipe, the stems are cleaned up, sliced, and stir-fried with a slightly spicy, slightly sweet Asian-y sauce, and sprinkled with some black and white sesame seeds. They’re garlicky, crunchy, and I know, from experience, that these make a beyond excellent compliment to Teriyaki Chicken, over some sticky rice.
By the way, sorry about not having a post yesterday! I actually spent a ton of time making Salmon and Pork Belly in Dashi, but it was only delicious after I added a bunch of sriracha, hoisin, and soy. It needed lots of doctoring up after I had already photographed it š I may make it again for the blog, but good before the photos!
Yes, I make lots of cooking mistakes. And actually, It’s been happening a lot lately. Um, like last night when I made some Do-Si-Do Peanut Butter Oatmeal Bars (yes, with the girl scout cookie). Sounds delicious, was so super delicious, but I slightly undercooked them and the oats didn’t cook all the way. I may make them again with some quick-cooking oats because they are kinda gooey bars of yumminess, but not worth sharing in their current state.
*fingers crossed* Here’s hoping the rest of my cooking concoctions go to plan this week!
Ingredients
- 8-9 ounces broccoli stems (from about 2 or 3 heads of broccoli)
- 2 cloves garlic, minced
- 2 tsp peanut oil
- 2 tsp soy sauce
- 1 tsp hoisin
- 1/2-1 tsp gochujang
- 2 tsp brown sugar
- black and white sesame seeds
Instructions
- Shave the stems with a vegetable peeler, then cut them into rounds.
- Heat a wok over high heat. Add in the peanut oil, and then the minced garlic. Fry the garlic for about 30 seconds, then add in the broccoli stems. Stir fry for 4 to 5 minutes until the stems are browned, but still crisp.
- In a small bowl, whisk together the soy sauce, hoisin, gochujang, and brown sugar. Pour into the wok and continue to stir-fry for about a minutes until the stems are coated.
- Sprinkle with sesame seeds and serve!
Notes
recipe adapted from here
You should definitely make this next:
