Broccoli Stem Stir-Fry is a low-waste recipe that utilizes both the stems and florets of the broccoli plant.
Cooking parts of vegetables I wouldn’t normally eat has become a new hobby, and my latest breakthrough came in the form of broccoli.
I’m not talking about the tender florets we’re used to adding to creamy salads, stir-fry and grain bowls. They’re great and all, but broccoli florets have already had plenty of time to shine.
Today, friends, I want to talk about the stalks.
Specifically, I want to tell you that you’re going to want to slice ‘em up and give ‘em a quick stir-fry in the wok.
Yep. Broccoli stems are legit. This recipe proves it.
Any good stir-fry starts with a hot wok. (A large skillet is also fine if you don’t own a wok.) Next, you need oil—I used grapeseed, but any neutral, higher-heat variety works.
Once the the oil is hot, add the broccoli stems and cook while you stir. (I like to use a wooden spoon or spatula to protect the wok from scratches.)
Broccoli stems take a bit longer to cook, so add them first so they get an extra few minutes to brown. Thinly-sliced shallot and almonds cook even faster, so add them once the florets are cooked, just before the very end.
The only other thing you need to make a solid stir-fry is a good sauce.
There are some decent pre-made sauce options out there, but it’s also so easy to make your own.
The 6-ingredient stir-fry sauce I used here is nothing more than a quick emulsion of soy sauce (use tamari or liquid aminos for gluten-free), rice vinegar, sesame oil, honey (maple also works), garlic, and ginger. Very easy!
Cook some rice (or any grain, really) and add your favorite protein (try tofu, edamame, scrambled eggs, fish, or shrimp), and you’ve got yourself a meal.
Make room for the broccoli stalks. It’s their time to shine.