jacques pepin's broccoli stem relish

jacques pepin\'s broccoli stem relish
3/4 lbs broccoli stems
yields about 2.5 cups after peeled and chopped
1 tsp salt
1 tsp garlic
1 tsp hot chili oil
Asian style, could also use Yank Sing's chili pepper sauce
1 tsp sugar
1 tsp balsamic vinegar
1 tsp dark sesame oil
Asian style
1/2 tsp jalapeno pepper
finely chopped, could also use Thai chiles
1 tbsp mint
fresh, finely minced
This recipe is a great way to make use of broccoli stems. This preparation makes for a crunchy, savory side. Adapted from a recipe from Jacques Pepin.
Peel the thick, fibrous, outer layer of the broccoli stem with a vegetable peeler or paring knife. Cut the stems into evenly-sized sticks that are about 2.5 inches long and .5 inch thick.
In a medium bowl, toss the broccoli stems and salt together, then let the mixture sit at room temp for 30-60 minutes.
Drain the excess water from the broccoli stems and add the remaining ingredients. Mix to combine.
source: Jacques Pepin's Fast Food My Way