stems skins and stalks stems skins and stalkslogo
Recipe Levels
 
Recipes and treatments for Stems, Skins & Stalks
Recipes and treatments for Past Peak produce and breadstuffs
Recipes and treatments for Once Cooked foods
Recipes and treatments for Negligible Quantities
Recipes and treatments for Nearly Expired condiments
Recipes and treatments for Ill-Fated Creations
Recipes and treatments for Thanksgiving
Share/Bookmark Lijit Search
Rate This Recipe
Rated 4/5 (1 Vote)

BROCCOLI STALKS

Level 2
Szechuan Broccoli Stalk Stir Fry
Serves 2 as a side dish 

- a Marlene Samuels creation -

 

 

Every time we bite into one of these quarter-sized, stir fried broccoli stalks, we're amazed at how sweet and tender it is. Even if you're the laziest person on earth, don't be put off by the tree trunk appearance. With just one-two-three-four whacks of a (serrated) knife, you're done. The funniest part is everybody always asks: "And what vegetable is this?" 

 

4 broccoli stalks
1 small carrot (or more based on personal preference)
1 tsp. olive or safflower oil; butter (or both in a 2:1 ratio)
1 Tbsp. ginger, peeled and cut thinly in slivers
1 clove garlic, minced
Salt and pepper to taste 
Drop or two of sesame oil

Seasoning: ginger, minced and lemon zest (optional)
Garnish: toasted sesame seeds

  1. Peel and julienne broccoli stems and carrots. Using a paring knife, cut each "log" in half, then in half again, creating thin strips. Prepping tip: For larger quantities, speed up the process by using julienne blades in your food processor.
  2. In a pan, heat oil or butter. Sauté ginger and garlic together until soft . Season with salt and pepper. 
  3. Add carrots and broccoli, cover, and shake pan around every few minutes to coat vegetables. This encourages even cooking without damaging the juliennes. Keep covered, and steam for about 5 minutes or until slightly tender. Remove immediately from heat and serve.

Flavor tip: Butter provides a nuttier flavor when allowed to brown slightly, amplifying the vegetable's own flavors. Try pouring some slightly browned melted butter over each serving. 

Storage tip: Broccoli stalks keep in a re-sealable bag for up to 3 days refrigerated. 

Request a recipe

Post a recipe



© 2004 - 2011 Expendable Edibles All rights reserved

Powered by WebsiteBaker. Website Managed by Inspiri Design: Digital Strategy, Design, & Development.