Broccoli Stem Stir-fry
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
35 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
241 kcal
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Course
Main Course
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Cuisine
Chinese
Broccoli Stem Stir-fry
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If you’re throwing away your broccoli stems, know that there is a better way! This stir-fried broccoli stem recipe will make you and/or your family actually enjoy eating them. In fact, they may even wonder what new vegetable you made for dinner!
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Ingredients
For the meat & marinade
- 8 ounces boneless beef, chicken, or pork (partially frozen/thawed and julienned)
- 2 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (such as canola, vegetable, or avocado oil)
- 1 teaspoon oyster sauce
For the rest of the dish:
- 6 broccoli stems (from two bunches broccoli)
- 1/3 cup chicken stock
- 1 teaspoon cornstarch
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon sugar
- ¼ teaspoon salt
- 2 tablespoons neutral oil (such as canola, vegetable, or avocado oil)
- 2 cloves garlic (sliced)
- 5 ounces canned julienned bamboo shoots (you get 5 ounces/140g drained from an 8-ounce/225g can or fresh bamboo shoots)
- 1 tablespoon Shaoxing wine
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Instructions
- Thinly slice the meat against the grain, and then cut those slices lengthwise into thin strips. (This is easier to do when the meat is partially frozen.) Transfer to a medium bowl. Add the water, cornstarch, oil, and oyster sauce. Mix well, and set aside to marinate at room temperature while you prepare the rest of the dish.
- Trim about ½ inch from the ends of your broccoli stems. Use a vegetable peeler to peel the fibrous outer layer from each stem. Slice the stems lengthwise, and fan out the slices straight across like you’re spreading a deck of cards. Then using a rocking back and forth motion, run your knife through to julienne the slices.
- Prepare the sauce by combining the chicken stock, cornstarch, light soy sauce, dark soy sauce, and oyster sauce, sugar, and salt.
- Place your wok over high heat until it’s just starting to smoke. Add 1 tablespoon of neutral oil, and tilt the wok to spread it evenly around the perimeter. Add the marinated meat in 1 layer, and let it sear for 30 to 40 seconds without moving, then stir-fry for another 30 to 40 seconds, until the meat is about 75% cooked. Remove from the wok, and set aside.
- Let the empty wok heat again over high heat, and add the remaining tablespoon of oil, along with the garlic, broccoli stems, and bamboo shoots. Stir-fry for 30 seconds, then add the Shaoxing wine to deglaze the wok.
- Add the meat back to the wok, along with any juices. Stir up the sauce mixture to ensure that the cornstarch is well-incorporated, and add it to the wok. Stir-fry over high heat for another minute, until the sauce is thick enough to coat a spoon. Serve with steamed rice.
Notes
- Note: nutrition information was calculated using boneless skinless chicken thighs.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
8g
(3%)
Protein
12g
(24%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
56mg
(19%)
Sodium
550mg
(23%)
Potassium
359mg
(10%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
402IU
(8%)
Vitamin C
51mg
(57%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 56mg | 19% |
| Sodium | 550mg | 23% |
| Potassium | 359mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 402IU | 8% |
| Vitamin C | 51mg | 57% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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