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I haven’t been this intrigued by a recipe in a LONG time! I was watching Food Network and Ree Drummond was making Stir Fried Broccoli Stems. I had never thought about it, but they are completely edible, so why not, right?
I decided I was going to test the recipe for myself and share it with you! I have to say, it was SO good. Hard to believe something so incredibly simple could taste this good.
It just so happened that I was making a homemade broccoli soup and was about to have the stems from two heads of broccoli to play with. I sliced them thin on the bias.
A quick three to four minute stir fry in a bit of oil until they were golden and tender before adding freshly minced garlic and freshly grated ginger. It only needs another minute before adding the soy sauce. I used a low sodium because I prefer to control my salt. Let it cook for another minute or two and just like that, you are almost done!
I served over Jasmine rice (my personal favorite) and topped with fresh parsley, white sesame seeds and those crunchy chow mein noodles for some added interest … and crunch!
My favorite pieces were the ones with the crisp, golden edges to them.
I served with additional soy sauce for dipping (because I love to dip) and this dish was complete. I can’t even tell you how much I enjoyed this one. It was a winner for me!
Did you make this recipe for Stir Fried Broccoli Stems? If so, leave me a comment below and let me know what you thought.
And if you enjoyed this recipe, why not PIN IT FOR LATER! 🙂
Stir Fried Broccoli Stems
- 2 tsp Oil for frying
- Broccoli Stems from two heads of broccoli
- 1 clove Garlic minced
- 1 tsp Ginger grated
- 2 tbsp Soy Sauce plus more for serving
- 2 tbsp Fresh Parsley chopped
- White Sesame Seeds
- Crunchy Chow Mein Noodles
In a large skillet over medium high heat, add the oil and stir fry the broccoli stems until just tender and the edges become golden.
Add the minced garlic and grated ginger. Cook for 1 minute.
Add the soy sauce and cook for 1-2 minutes.
Serve over white or Jasmine rice. Top with fresh parsley, white sesame seeds and crunchy chow mein noodles.