You can separate the broccoli from the broccoli steams and make different dishes out of it. I used the broccoli for my microwave broccoli with butter and thyme and the stems I used in chicken stir-fry. Nothing is wasted right, I even saved the green leaves on the stem to stir-fry. I julienne it and if you are not an expert in taste, you might not even know what you are eating, unless the leaf gives you the hint.
I couldn't remember how I cooked this dish already, it had been left in the draft for too long and I couldn't refresh. Looking at the picture, I don't think it is just oyster sauce, I seriously couldn't recall. I know I lost a few good ones because of that. Even I have to refer back to my old recipes to cook a certain dish again. It was just too many over the years and I realized some of my old favorites I hardly cook it again. Do you have the same problem?
I don't do enough stir fries!!!!!
ReplyDeleteI never throw away the steams. I actually prefer the steams rather than the florets :)
ReplyDeletewow! great idea to cut the broccoli stems that way...it should soften them wayyy faster. I will follow next time :D
ReplyDeleteya, agreed with you, I have the same problem sometime. Thanks for sharing the tips!
ReplyDeleteI could not even recognize them as broccoli stems after you julienne them this way...I usually slice mine into circular pieces - length wise along the stems.
ReplyDeleteOh, very creative use of broccoli stem. I normally dice it and toss through stir-fry as well :)
ReplyDeleteshame on me, I have been throwing away the stems and cooking only the florets. Shall try your way of slicing one day.
ReplyDelete