|This recipe is for everyone who likes to nibble the broccoli stems when they're cutting up the broccoli!|
Broccoli stems are one of those under-appreciated vegetable parts that don't get much respect, yet when I'm cutting up stalks of broccoli, they're my favorite part to nibble on. After I realized how much I liked them, a few years ago I started to save the stems in the vegetable crisper. I've mostly used my broccoli stem bounty in salads, but this idea for cooking the stems with a spicy sauce is something I came up with when I had a whole pound of stems saved up. I cooked them in a wok, but a large frying pan will work, and if you've never eaten the broccoli stems, this recipe just might turn you into a fan.
I'm glad I made this before I took off on my trip to California so I wouldn't have to fall short on my pledge to post a Meatless Monday recipe every Sunday. I ate this as a main dish for lunch the day I made it, but you might use it as a meatless side dish with something like Whole Wheat Sesame Noodles or Stir-Fried Tofu. (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index, and I'm also doing a meatless slow cooker recipe each Monday on Slow Cooker from Scratch. For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)
First cut off the ends of the broccoli stalks, which might be kind of brown if the broccoli has been in the fridge for a while.
(Makes about 4 side-dish servings; recipe created by Kalyn to feed her craving for broccoli stems.)
1 lb. broccoli stems (about 8 thick stems)
1 T oil (I used peanut oil but grapeseed oil would also be good)
1 T minced garlic
1/4 cup diagonally sliced green onion for garnish (optional)
1 T soy sauce (I used low sodium soy sauce)
2 tsp. Hoisin sauce
2 tsp. Chili Garlic Sauce
1 T Splenda, Stevia granulated sweetener, or sugar
Cut off both ends of the broccoli stems, trimming away any discolored parts. Use a sharp knife to trim extra leaves or ribs from the stems and then peel with a sharp vegetable peeler. Cut the peeled stems on the diagonal into slices about 1/2 inch thick.
In a small glass mixing cup or bowl, whisk together the soy sauce, Hoisin sauce, Chili Garlic Sauce, and sweetener of your choice. Mince the garlic and thinly slice the green onions.
Heat a wok or large heavy frying pan over high heat for one minute. Add the oil and heat for 30 seconds more, or until the oil is shimmering. Add the garlic and stir-fry about 30 seconds, or until the garlic is fragrant. (Watch carefully and don't let it get brown.)
Add the broccoli stems and cook, turning often, until the broccoli stems are starting to get slightly browned, but are still a little crisp, about 6 minutes. Lower heat to medium, add the sauce and cook stirring for one minute more. Serve hot, with green onions scattered over for garnish if desired.
South Beach Suggestions:
If you're making this recipe for the South Beach Diet, you'll need to use Splenda or Stevia for the sweetener. Hoisin sauce is relataively high in sugar, but since the amount per serving in this recipe is only half a teaspoon, I would still eat this for any phase of the diet.
More Tasty Ways to Use Broccoli Stems:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Asian Chopped Salad with Broccoli Stems, Sugar Snap Peas, Radishes, Red Cabbage, and Almonds from Kalyn's Kitchen
Broccoli Slaw Salad with Honey Mustard Yogurt Dressing from The Perfect Pantry
Quick Marinated Broccoli Stems from Not Eating Out in New York
Broccoli, Potato, and Bacon Hash from Steamy Kitchen
Super Simple Broccoli Stem Soup from Clean and Delicious with Dani Spies
Broccoli Stem and Cherry Salad from Food Mayhem
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)