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.
Ingredients
| broccoli stems | 3/4 lbs | |
| yields about 2.5 cups after peeled and chopped | ||
| salt | 1 tsp | |
| garlic | 1 tsp | |
| chopped | ||
| hot chili oil | 1 tsp | |
| Asian style, could also use Yank Sing's chili pepper sauce | ||
| sugar | 1 tsp | |
| balsamic vinegar | 1 tsp | |
| dark sesame oil | 1 tsp | |
| Asian style | ||
| jalapeno pepper | 1/2 tsp | |
| finely chopped, could also use Thai chiles | ||
| mint | 1 tbsp | |
| fresh, finely minced | ||
cookware
1 | 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. |
2 | In a medium bowl, toss the broccoli stems and salt together, then let the mixture sit at room temp for 30-60 minutes. |
3 | Drain the excess water from the broccoli stems and add the remaining ingredients. Mix to combine. |
Source
Jacques Pepin's Fast Food My Way