Best 4 Stir Fried Broccoli Stems Recipes
**Stir-fried Broccoli Stems: A Culinary Guide to Transforming Ordinary into Extraordinary**
Often discarded as mere byproducts of the broccoli florets, broccoli stems possess a hidden culinary potential waiting to be unlocked. Step into the world of stir-fried broccoli stems, a delectable dish that transforms these humble stalks into a symphony of flavors and textures. Discover a collection of carefully curated recipes that showcase the versatility of broccoli stems, turning them from overlooked castoffs to culinary stars. From classic stir-fries infused with aromatic ginger and garlic to tantalizing variations featuring zesty sauces and crunchy nuts, this comprehensive guide offers a culinary journey that will redefine your perception of this often-neglected vegetable. Get ready to embark on a culinary adventure that elevates the ordinary to the extraordinary, one stir-fried broccoli stem at a time.
STIR-FRIED BROCCOLI
-Sara Farley, Brielle, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the cornstarch, sugar, broth and soy sauce until smooth; set aside. In a small skillet, stir-fry the broccoli and garlic in oil for 2 minutes. Stir broth mixture and add to broccoli mixture. Bring to a boil; cook and stir for 1-2 minutes or until broccoli is tender and sauce is thickened.
Nutrition Facts : Calories 171 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 779mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SIMPLE BROCCOLI STIR-FRY
Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success. This recipe can be made in a large nonstick skillet, but consider purchasing a wok: Carbon steel and cast-iron take on high heat well, and the concave shape makes stir-frying foods easy and fast.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
- Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
- Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
- Copyright 2014 Food Network, LLC. All rights reserved.
SAVE THE STEMS BROCCOLI, CARROT & CABBAGE STIR FRY
I've always liked broccoli, providing you are talking about the budding tops. The stems I could do without. For a while there I was throwing the stems away, but that felt so extravagant that I kept wondering if there wasn't something I could do with them. There is... and it's even delicious. Now I look forward to the stems as much as the rest of the broccoli.
Provided by Jenny Sanders
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the broccoli stems, but don't cut off the ends.
- Grate the stems down to the end stubs, and discard the stubs and any stringy bits that didn't grate well.
- Peel and grate the carrot.
- Discard the thick cabbage stems, and finely shred the rest of the leaves.
- Finely chop the green onions.
- Heat the oil in a large skillet, and add all the prepared vegetables.
- Sprinkle the water over the top.
- Cook the vegetables over medium-high heat for 3 or 4 minutes, stirring frequently, until the water is evaporated.
- Sprinkle the soy and Worcestershire sauces over the vegetables, and continue to cook and stir for 3 or 4 more minutes until the vegetables are crisp-tender.
PAN-FRIED BROCCOLI STEMS
This was an experiment and now it is a keeper. Peel broccoli stems, slice them thin, and pan-fry in hot oil just until the slices are charred on the edges, then flip over and brown for just a little bit of time on the other side. If you do this just right, the medallions will have edges that are slightly crispy with that wonderful fried flavor, and tender interiors. With a little salt (or even without) they are irresistible. One stem's worth of medallions will disappear quickly, so count on 1 per person (at least!). Although you will use a fair amount of oil for frying, it doesn't all get absorbed by the broccoli stems.
Provided by Martha Rose Shulman
Categories dinner
Time 5m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Peel broccoli stems and slice crosswise, very thin, about 1/8 inch. (Don't slice paper-thin because then it's too easy to burn them.)
- Heat a heavy skillet over high heat and add enough oil to coat well (about 1/8 inch of oil in the pan). When oil is hot add broccoli stems in a single layer. (Don't add too many at a time because they will cook quickly and you need to turn them all over before they burn.) Turn heat down to medium-high and cook broccoli stems until edges are lightly brown, then flip over with tongs. Cook for 30 seconds to a minute more and remove from oil. Drain on paper towels, sprinkle with salt, and let cool for about a minute before eating.
- Continue with all of the broccoli stems, adding oil as needed.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 1 gram
Tips:
- Choose the right broccoli stems: Look for broccoli stems that are firm and brightly colored. Avoid stems that are limp or have brown spots.
- Peel the broccoli stems: Before cooking, peel the broccoli stems to remove the tough outer layer. This will help the stems cook evenly and become tender.
- Cut the broccoli stems into uniform pieces: This will help them cook evenly. The ideal size for stir-fried broccoli stems is about 2 inches long and 1/2 inch thick.
- Blanch the broccoli stems: Blanching the broccoli stems in boiling water for a few minutes will help them retain their color and nutrients. It will also help them cook more evenly.
- Stir-fry the broccoli stems over high heat: This will help them get a nice sear and develop a slightly charred flavor.
- Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help prevent the broccoli stems from sticking.
- Add the broccoli stems to the wok or skillet in batches: This will prevent the wok or skillet from becoming overcrowded and will help the broccoli stems cook evenly.
- Stir the broccoli stems constantly: This will help them cook evenly and prevent them from burning.
- Add a sauce or seasoning to the broccoli stems: This will help add flavor to the dish. Some popular options include soy sauce, oyster sauce, garlic sauce, and ginger sauce.
Conclusion:
Stir-fried broccoli stems is a delicious and healthy dish that is easy to make. It is a great way to use up leftover broccoli stems and is a perfect side dish for any meal. With its vibrant color, slightly charred flavor, and tender texture, stir-fried broccoli stems is sure to be a hit with everyone who tries it.
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