Broccoli stems are often overlooked, but they are packed with nutrients and have a delicious, slightly sweet flavor. Instead of discarding them, this Broccoli Stem Stir-Fry turns them into a flavorful and nutritious dish. The stems are sliced thinly and cooked with a mix of vegetables and a savory sauce, making for a quick and healthy side dish or main course.
Ingredients:
- Broccoli stems (from 2-3 broccoli heads)
- 1 medium carrot, julienned
- 1 bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish (optional)
Instructions:
- Prepare the broccoli stems by trimming off any tough outer layers with a vegetable peeler. Slice the stems thinly into matchstick-sized pieces.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
- Add the sliced onion to the skillet and cook for 2-3 minutes until it starts to soften.
- Add the julienned carrot and bell pepper to the skillet and stir-fry for another 2-3 minutes.
- Add the sliced broccoli stems to the skillet and continue to stir-fry for 4-5 minutes until they are tender but still slightly crisp.
- In a small bowl, mix together the soy sauce, oyster sauce, and sesame oil. Pour the sauce over the vegetables in the skillet and toss to coat evenly.
- If you prefer a thicker sauce, add the cornstarch mixture to the skillet and stir well. Cook for an additional 1-2 minutes until the sauce has thickened.
- Season the stir-fry with salt and pepper to taste.
- Remove the skillet from heat and transfer the stir-fry to a serving dish.
- Garnish with sesame seeds and chopped green onions if desired.
- Serve the broccoli stem stir-fry hot as a side dish or over rice or noodles as a main course.
Why This Recipe Works:
- Reduces food waste by using broccoli stems instead of discarding them.
- Packed with nutrients, including fiber, vitamins, and antioxidants.
- Quick and easy to prepare, making it perfect for busy weeknights.
- Customizable—you can add tofu, chicken, or shrimp for extra protein.
This recipe not only helps reduce food waste but also provides a tasty and nutritious addition to your meal rotation. Let me know if you’d like more variations or additional ideas! 😊