broccoli stems 3/4 lbs
yields about 2.5 cups after peeled and chopped
 salt1 tsp
 garlic1 tsp
 hot chili oil1 tsp
Asian style, could also use Yank Sing's chili pepper sauce
 sugar1 tsp
 balsamic vinegar1 tsp
 dark sesame oil1 tsp
Asian style
 jalapeno pepper 1/2 tsp
finely chopped, could also use Thai chiles
 mint1 tbsp
fresh, finely minced


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.

Jacques Pepin's Fast Food My Way