Stir-Fried Broccoli Stems

This recipe for Stir-Fried Broccoli Stems is for everyone who nibbles on the broccoli stems while they’re cutting up the broccoli!

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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 them in the vegetable crisper.

I’ve mostly used my broccoli stalk bounty in salads, but this idea for Stir-Fried Broccoli Stems is something I came up with when I was using a lot of broccoli and managed to have a whole pound of stems saved up. And if you’ve never eaten the broccoli stems, this recipe just might turn you into a fan.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• broccoli stems
• Peanut Oil (affiliate link)
• Minced Garlic (affiliate link)
• green onion for garnish (optional)
• soy sauce or Gluten-Free Soy Sauce (affiliate link)
• Hoisin sauce
• Chili Garlic Sauce (affiliate link)
• Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice

Do you need a wok to cook broccoli stems?

I stir-fried my broccoli stems in a wok, but if you don’t have that type of pan any large frying pan will be fine.

Are the Stir-Fried Broccoli Stems spicy?

If you use the Chili Garlic Sauce (affiliate link) the recipe calls for this will be a bit spicy. If you don’t want that you can definitely use less, or leave the spicy sauce out completely.

How did I serve the Stir-Fried Broccoli Stems?

I ate this as a vegetarian dish for lunch the day I made it, but you might use it as a meatless side dish with something like Noodles with Peanut Sauce or Baked Sesame Tofu Sticks.

How to make Stir-Fried Broccoli Stems:

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. 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.
2. Use a sharp knife to cut away the smaller ribs and leftover pieces of leaves.
3. Then use a sharp vegetable peeler to peel the stems.
4. I like to cut them stems on the diagonal, which I think looks nice and helps them to cook evenly.
5. Mix the soy sauce, Hoisin sauce, Chili Garlic Sauce (affiliate link) and sweetener of your choice to make the sauce. Be sure to use Gluten-Free Soy Sauce (affiliate link) and Gluten-Free Hoisin Sauce (affiliate link) if needed.
6. Heat the wok over high heat for one minute, add the oil and heat 30 seconds, then add the garlic and cook about 45 seconds. 
7. Then add the broccoli stems and start to stir-fry.
8. Continue to cook the broccoli stems until they are starting to brown but are still crisp, about 6 minutes.
9. Then lower the heat to medium, add the sauce, and cook about 1 minute. Serve hot, garnished with green onions if desired.

Make it a Low-Carb Meal:

Serve Stir-Fried Broccoli Stems with Chicken Kabobs with Asian Marinade, Baked Teriyaki Chicken, Air-Fryer Pork Loin Roast, Pork Chops with Balsamic Glaze, or Chicken with Peanut Sauce for a delicious low-carb meal.

More Tasty Ways to Cook Broccoli:

• Asian Chopped Salad
• Quick Roasted Broccoli with Soy Sauce and Sesame
• Sesame Chicken and Broccoli Sheet Pan Meal
• Stir-Fried Broccolini
• Roasted Sweet Potatoes, Sausage, and Broccoli Sheet Pan Meal

Continue to Content

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Yield: 4 servings

Stir-Fried Broccoli Stems

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

This recipe for Stir-Fried Broccoli Stems is for everyone who likes to nibble on the broccoli stems while they’re cutting it up, and this a tasty and interesting side dish!

Ingredients

Ingredients:

• 1 lb. broccoli stems (see notes)
• 1 T oil (see notes)
• 1 T minced garlic
• 1/4 cup diagonally sliced green onion for garnish (optional)

Sauce Ingredients:

• 1 T soy sauce (see notes)
• 2 tsp. Hoisin sauce (see notes)
• 2 tsp. Chili Garlic Sauce (see notes)
• 1 T sweetener of your choice

Instructions

1. Cut off both ends of the broccoli stems, trimming away any discolored parts.
2. Use a sharp knife to trim extra leaves or ribs from the stems and then peel with a sharp vegetable peeler.
3. Cut the peeled stems on the diagonal into slices about 1/2 inch thick.
4. In a small glass mixing cup or bowl, whisk together the soy sauce, Hoisin sauce, Chili Garlic Sauce, and Stevia granulated sweetener, or sweetener of your choice.
5. Mince the garlic and thinly slice the green onions.
6. Heat a wok or large heavy frying pan over high heat for one minute.
7. Add the oil and heat for 30 seconds more, or until the oil is shimmering.
8. Add the garlic and stir-fry about 30 seconds, or until the garlic is fragrant.  (Watch carefully and don’t let it get brown.)
9. 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.
10. Lower heat to medium, add the sauce and cook stirring for one minute more.
11. Serve hot, with green onions scattered over for garnish if desired.

Notes

One pound of broccoli stems is about 8-10 thick stems.

I used Peanut Oil (affiliate link) but Grapeseed Oil (affiliate link) would also be good for this recipe. Use Gluten-Free Soy Sauce (affiliate link) and Gluten-Free Hoisin Sauce (affiliate link) if needed.

Most grocery stores will have some brand of Chile Garlic Sauce (affiliate link). I would use Golden Monkfruit Sweetener (affiliate link) for this recipe, but use the sweetener you prefer.

This recipe created by Kalyn to feed her craving for broccoli stems.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 87Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 357mgCarbohydrates: 11gFiber: 4gSugar: 3gProtein: 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making this recipe for a low-carb eating plan or the original South Beach Diet, you’ll need to use an approved sweetener. Hoisin sauce is relatively high in sugar, but since the amount per serving in this recipe is only half a teaspoon, I would consider this okay for South Beach or low-carb diets.

Find More Recipes Like This One:
Use Stir-Fry Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This idea for using up all the broccoli was first posted in 2012. I’ve been eating my broccoli stems ever since, and the recipe was last updated with more information in 2023.

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