Easy Broccoli Stem Stir-Fry with Garlic Ginger Sauce
This quick and easy broccoli stir-fry is a delicious way to use up broccoli stems and reduce food waste. Tossed with shallots, almonds, and a simple homemade sauce, it’s a 25-minute plant-based dish.
Servings 4 people
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.