Broccoli Stem Stir-Fry
A quick and flavorful stir-fry using often-discarded broccoli stems for a crunchy, nutritious dish.
10 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 large broccoli stems
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp sugar
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp sesame seeds
- 2 green onions, sliced
Nutrition Facts
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Instructions
Prepare the broccoli stems: Peel the tough outer layer of the stems with a vegetable peeler. Cut the stems into thin matchsticks.
Make the sauce: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, and sugar. Set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Add the broccoli stems to the wok. Stir-fry for 3-4 minutes until they start to soften but remain crunchy.
Pour the sauce over the broccoli stems. Add red pepper flakes if using. Continue stir-frying for another 2 minutes until well coated.
Garnish with sesame seeds and green onions. Serve immediately as a side dish or over rice.
Chef's Tips
- Peeling Tip: Don't skip peeling the stems - the outer layer can be tough and fibrous.
- Texture: For extra crunch, soak the cut stems in ice water for 10 minutes before cooking.
- Variations: Add sliced mushrooms, carrots, or bell peppers for more color and nutrition.
- Protein Boost: Toss in cooked chicken, beef, or tofu to make it a complete meal.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently to maintain texture.
