Easy Broccoli Stem Stir-Fry with Garlic Ginger Sauce
Skip the waste and make the most of your broccoli with this simple, flavorful Broccoli Stem Stir-Fry. Tossed in a savory homemade sauce with shallots and sliced almonds, it's a quick plant-based recipe you can enjoy as a side or bulk up into a main meal.
Perfect for lunch or dinner, this stir-fry transforms often-discarded broccoli stems into something craveable. Serve with rice or noodles and your favorite protein for a balanced, satisfying dish.
If you've ever tossed broccoli stems in the compost or trash, you're not alone, but you're also missing out on one of the most underrated ingredients in your kitchen. This easy broccoli stem stir-fry is a great way to use the whole vegetable, reduce food waste, and add more fiber and nutrients to your meals. The stems become tender-crisp and slightly caramelized when stir-fried, while the florets add their classic, vibrant texture.
With a savory garlic-ginger sauce and toasted sliced almonds for crunch, this recipe is full of bold flavor and ready in under 30 minutes. Serve it as a weeknight side dish or bulk it up with rice and tofu for a satisfying plant-based dinner. This would also be delicious with my Tofu Rice Noodle Soup or Vegetarian Miso Noodle Soup with Mushrooms.
Ingredients
This stir-fry comes together with a few everyday pantry ingredients and a pound of broccoli. You'll use the whole head-florets and stems-so nothing goes to waste. For the sauce, whisk together soy sauce (or tamari), rice vinegar, sesame oil, honey or maple syrup, freshly grated ginger, and minced garlic. The stir-fry base features chopped broccoli stems and florets, thinly sliced shallot, and sliced almonds. Optional garnishes like sliced green onions and crushed red pepper flakes can be added for an extra layer of heat and brightness.
Tips for Success
The key to making broccoli stems shine is slicing them thin. Aim for small medallion-shaped rounds so they cook evenly and quickly. Start by stir-frying the stems first to give them a head start before adding the florets. Shallots and almonds go in toward the end to bring everything together with sweet, nutty depth.
The sauce is simple but deeply flavorful. Save half to drizzle over the stir-fry just before serving, so you get a mix of caramelized and fresh sauce flavor. Want to turn it into a full meal? Add baked tofu or edamame and serve over steamed rice or noodles.
FAQ
Yes! Broccoli stems are totally edible and add a nice crunch when sliced thin and cooked properly. They're perfect for stir-fries.
Broccoli stems typically need about 5-7 minutes over medium-high heat to become tender and lightly browned. Thinner slices cook more quickly.
No. Stir-frying broccoli directly in a hot pan helps retain its texture and nutrients. Just cook it long enough for the stems and florets to soften to your liking.
Besides stir-frying, broccoli stems can be shredded into slaws, spiralized, added to soups, or even roasted. They're versatile and nutritious, just like the florets.
📖 Recipe
Easy Broccoli Stem Stir-Fry with Garlic Ginger Sauce
Ingredients
Sauce:
- ¼ cup soy sauce or gluten-free tamari
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup for vegan
- 2 cloves garlic, minced (1 teaspoon)
- 2 teaspoons grated ginger
Stir-fry:
- 1 pound broccoli, florets and stems (5 ½ cups)
- 3 tablespoons grapeseed oil or cooking oil of choice
- 1 small shallot, sliced
- ¼ cup sliced almonds
Optional garnish:
- Green onions, sliced on a bias
- Crushed red pepper
Instructions
Prepare sauce:
- Whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Set aside.
Stir-fry:
- Separate broccoli florets from the stems. Slice stems into thin medallions.
- Pour grapeseed oil into a preheated wok or skillet over medium-high heat. Stir in broccoli stems and cook, stirring often, 5 minutes, or until browned in places. (Add oil as needed throughout cooking to prevent broccoli from sticking to the pan.) Stir in broccoli florets and cook, stirring often, 4 minutes, or until they turn bright green and desired tenderness is reached.
- Stir in shallot, almonds, and half of the stir-fry sauce. Cook 3 minutes, or until shallot is tender.
- Transfer broccoli mixture to serving dish. Pour remaining sauce on top, and garnish with green onions and crushed red pepper if desired.
Notes
- Serve with cooked rice and your favorite protein for a complete meal.
- Vegan variation: use maple syrup instead of honey.
- Gluten-free variation: use gluten-free tamari instead of soy sauce.
- Store in an airtight container and refrigerate up to five days.
