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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
Ingredients
- 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
Instructions
- 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.
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