Spicy Stir-Fried Broccoli Stems
This recipe for Spicy Stir-Fried Broccoli Stems is for everyone who likes to nibble 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 the broccoli stems in the vegetable crisper.
I’ve mostly used my broccoli stalk bounty in salads, but this idea for Spicy Stir-Fried Broccoli Stems is something I came up with when I had 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.
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 Sesame Noodles with Spicy Peanut Sauce or Stir-Fried Tofu.
What ingredients do you need?
- 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.
How to make Spicy Stir-Fried Broccoli Stems:
(Scroll down for complete recipe with nutritional information.)
- 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.
- Use a sharp knife to cut away the smaller ribs and leftover pieces of leaves.
- Then use a sharp vegetable peeler to peel the stems.
- I like to cut them stems on the diagonal, which I think looks nice and helps them to cook evenly.
- 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.
- 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.
- Then add the broccoli stems and start to stir-fry.
- Continue to cook the broccoli stems until they are starting to brown but are still crisp, about 6 minutes.
- Then lower the heat to medium, add the sauce, and cook about 1 minute. Serve hot, garnished with green onions if desired.
More Tasty Ways to Use Broccoli Stems:
Asian Chopped Salad from Kalyn’s Kitchen
Broccoli Slaw Salad with Honey Mustard Yogurt Dressing from The Perfect Pantry
Super Simple Broccoli Stem Soup from Clean and Delicious with Dani Spies
Spicy Stir-Fried Broccoli Stems
This recipe for Spicy 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!
- 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)
- 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
- Cut off both ends of the broccoli stems, trimming away any discolored parts.
- Use a sharp knife to trim extra leaves or ribs from the stems and then peel with a sharp vegetable peeler.
- Cut the peeled stems on the diagonal into slices about 1/2 inch thick.
- 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.
- Mince the garlic and thinly slice the green onions.
- Heat a wok or large heavy frying pan over high heat for one minute.
- Add the oil and heat for 30 seconds more, or until the oil is shimmering.
- Add the garlic and stir-fry about 30 seconds, or until the garlic is fragrant. (Watch carefully and don’t let it get brown.)
- 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.
- Lower heat to medium, add the sauce and cook stirring for one minute more.
- Serve hot, with green onions scattered over for garnish if desired.
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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making the broccoli stems 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 can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
35 Comments on “Spicy Stir-Fried Broccoli Stems”
This looks goon…put on my must try list!
Thanks Pam; hope you enjoy!
Glad you are enjoying the recipes, and I do like the idea of using carrots with the broccoli stems!
Thanks for all your good recipes, which I discovered on Pinterest. Will definitely try this one, the sauce looks great. Just wanted to offer this variation from a similar dish that I make — I use half sliced carrots and half sliced broccoli stems.
The spiciness is all in the chili garlic sauce. I would start with half the amount and taste the sauce to see if you can handle it more spicy than that.
This recipe sounds delicious and I am definitely going to try it! I have one small question though: how spicy is it? I can't handle really spicy foods because I have sensitive taste buds. Also, if it is really spicy, how can I minimize the heat without compromising the taste?
Awesome! I clicked on the first picture thinking they were potatoes. My daughter likes broccoli stems and hates the florets. I'll have to try this!
Wow, I would have never guessed that was broccoli stems probably because I usually throw mine out. Great recipe!
I really like step by step photo instructions. Another great way to eat your vegetables :). Love your blog.
This is brilliant!! It always infuriates me that you buy broccoli by the pound but end up discarding the heaviest parts – the stems — this recipe is a perfect use for them!
This is so innovative. You have made very good use of these to create such a wonderful dish! Loved the way the dish looks…I could have never guessed by the picture that it is actually broccoli stem!
Kalyn,love this. Growing up, we always used the broccoli stems and to this day, I roast them or stir-fry them. Love the sauce you used.
Kelly it was really good. I had a hard time not eating the whole plate!
I do use stems, but usually with the florets. Love the idea of saving them for a dish like this. YUM. Especially the spicy part!
Kalyn, GREAT idea!!!! I usually just steam them and eat them with the florets (I'm too frugal to waste them), but this is a WAY better idea!!!!!