Prep 0 mins
Cook 1 min
Broccoli Stem Salad by Florence Lin from her Chinese cookbook
- 2 cups broccoli stems
- 1 quart water
- 1⁄2 teaspoon baking soda, see note
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 tablespoon Braggs liquid aminos or 1 tablespoon light soy sauce
- 1 tablespoon dark sesame oil, see note
- Note: The baking soda must be added to get the bright green color. Do NOT use light cooking sesame oil. You want the dark smoky kind.
- Peel tough outer layer from the stalks and rinse. Now cut off flowerets including 1 inch of the stem in the cut. Use the flowerets in another dish.
- Now the stems. Cut into 1 1/2 X 1/2 X 1/2 inch strips [or close] or 1/4 inch diagonal slices to make about 2 cups.
- In sauce pan boil the water then add stems and soda. Parboil for 1 minute. Drain and rinse in cold water. Dry with paper towels and set in mixing bowl. Add dressing ingredients. Mix well. Chill
- Serve cold.
We liked this MUCH better the second time, using raw broccoli stems. Now it is a regular item for us.
I'm delighted with this recipe. Peeling the stems is a pain, but *so* well worth it. Broccoli stems are such a heavenly veggie! The stems from one bunch didn't quite make 2 cups for me, so I took a carrot, peeled and roll-cut. Parboiled it in the water for four minutes, then added the broccoli stems for the last minute. Continued as recipe described. Carrot added volume, color, and flavor. Very nice!