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 tasty stir-fry is easy to cook, dairy-free, and vegan, and if you use correct ingredients it can be low-carb and gluten-free!
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 stems in the vegetable crisper.
I’ve mostly used my broccoli stem 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. I cooked them in a wok, but a large frying pan will work, and if you’ve never eaten the broccoli stems, this recipe just might turn you into a fan.
I ate this as a main dish for lunch the day I made it, but you might use it as a meatless side dish with something like Whole Wheat Sesame Noodles or Stir-Fried Tofu. And of course these broccoli stems are perfect for Meatless Monday!
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, and sweetener of your choice to make the sauce. Be sure to use gluten-free soy sauce and Hoisin sauce 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 with Broccoli Stems, Sugar Snap Peas, Radishes, Red Cabbage, and Almonds 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!
- 1 lb. broccoli stems (about 8 thick stems)
- 1 T oil (I used peanut oil but grapeseed oil would also be good)
- 1 T minced garlic
- 1/4 cup diagonally sliced green onion for garnish (optional)
- 1 T soy sauce (I used low sodium soy sauce)
- 2 tsp. Hoisin sauce
- 2 tsp. Chili Garlic Sauce
- 1 T Splenda, Stevia granulated sweetener, or sugar
- 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.
This recipe created by Kalyn to feed her craving for broccoli stems.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making this recipe for a low-carb eating plan or the 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 still consider this okay for South Beach or low-carb diets.
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