This broccoli stem salad is refreshing in the summer, strangely addictive, and is a great way to use up broccoli stems!
Add 2 cloves of finely minced garlic and sprinkle with some salt (1/2 tsp). Stir and let marinate for at least 20 minutes. Pour out any water that may have collected during the marination time.Add a splash of soy sauce (to taste), about 1/2 teaspoon of sesame oil (or more, to taste), about a pinch sugar (or more, to taste), and red pepper flakes to taste. Eat immediately, or for better results, let it marinate overnight in the refrigerator.
Enjoy!
My mom used to make this when I was little. She had a friend who owned a chinese restaurant that didn't use any of their broccoli stems. Rather than see it get thrown away and wasted, my mom took the unused broccoli stems and then started trying to find inventive ways for us to eat them. I haven't thought about broccoli stem salad in so long!
ReplyDeleteMy mom used to make this when I was little. She had a friend who owned a chinese restaurant that didn't use any of their broccoli stems. Rather than see it get thrown away and wasted, my mom took the unused broccoli stems and then started trying to find inventive ways for us to eat them. I haven't thought about broccoli stem salad in so long!
ReplyDeleteI LOVE broccoli stems. Love it.
ReplyDeleteOK, I cut up the broccoli stems, cubed them to a bit larger than bite sized and now have the salad in an overnight marinade. I am going to use this salad with dinner:
ReplyDeletecouscous with FRESH BASIL
grilled shrimp in a lemon, dill, mustard sauce, seasoned with cayenne pepper, lemon juice and my secret combo oils
Asian crunchy broccoli stem salad
Will let you know. The marinade already smells divine.
Lizzy - your dinner sounds fantastic! I'm curious what your "secret combo oils" is! Hope you enjoy the meal!
ReplyDelete