Low-Waste Broccoli Stem Stir-Fry
Ingredients
The sauce
-
¼
cup
soy sauce or gluten-free tamari
-
1
tablespoon
rice vinegar
-
1
tablespoon
sesame oil
-
1
tablespoon
honey or maple syrup
-
2
cloves
garlic, minced
-
2
teaspoons
grated ginger
The stir-fry
-
1
pound
broccoli, florets and stems
-
3
tablespoons
grapeseed oil or cooking oil of choice
-
1
small
shallot, sliced
-
¼
cup
sliced almonds
Optional garnish
-
to taste
green onions, sliced
-
to taste
crushed red pepper
Instructions
- Prepare the sauce by whisking together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger, then set aside.
- Separate the broccoli florets from the stems and slice the stems into thin medallions.
- Heat grapeseed oil in a preheated wok or skillet over medium-high heat.
- Add broccoli stems and cook, stirring often, for about 5 minutes until browned.
- Add broccoli florets and cook for another 4 minutes until bright green and tender.
- Stir in shallot, almonds, and half of the stir-fry sauce, cooking for 3 minutes until the shallot is tender.
- Transfer the mixture to a serving dish, pour the remaining sauce on top, and garnish with green onions and crushed red pepper if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
800mg
Cholesterol
0mg
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