BROCCOLI STALKS

Level 2
Szechuan Broccoli Stalks & Carrots
Serves 2 as a side dish

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

Pinch: ginger, minced and lemon zest (optional)

Garnish: toasted sesame seeds

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.

In a pan, heat oil or butter. Sauté ginger and garlic together until soft . Season with salt and pepper.
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.