Pan-Fried Broccoli Stems

Name: Pan-Fried Broccoli Stems
Total time: 5 min
Yield: Serves 4
Cuisine: chinese
Ingredients: 4 to 8 thick broccoli stems; About 4 tablespoons grape seed oil or olive oil; Salt to taste

By Martha Rose Shulman

Total Time: 5 minutes
Rating: 4(313)
Comments: Read comments

This was an experiment and now it is a keeper. Peel broccoli stems, slice them thin, and pan-fry in hot oil just until the slices are charred on the edges, then flip over and brown for just a little bit of time on the other side. If you do this just right, the medallions will have edges that are slightly crispy with that wonderful fried flavor, and tender interiors. With a little salt (or even without) they are irresistible. One stem’s worth of medallions will disappear quickly, so count on 1 per person (at least!). Although you will use a fair amount of oil for frying, it doesn’t all get absorbed by the broccoli stems.

Featured in: Broccoli, Stems and All

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Ingredients

Yield:Serves 4

4 to 8thick broccoli stems
About 4 tablespoons grape seed oil or olive oil
Salt to taste

Ingredient Substitution Guide

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Preparation

Step 1
Peel broccoli stems and slice crosswise, very thin, about ⅛ inch. (Don’t slice paper-thin because then it’s too easy to burn them.)
Step 2
Heat a heavy skillet over high heat and add enough oil to coat well (about ⅛ inch of oil in the pan). When oil is hot add broccoli stems in a single layer. (Don’t add too many at a time because they will cook quickly and you need to turn them all over before they burn.) Turn heat down to medium-high and cook broccoli stems until edges are lightly brown, then flip over with tongs. Cook for 30 seconds to a minute more and remove from oil. Drain on paper towels, sprinkle with salt, and let cool for about a minute before eating.
Step 3
Continue with all of the broccoli stems, adding oil as needed.

Ratings

4 out of 5

313 user ratings

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Comments

Marguerite7 years ago

Broccoli has an inner vascular ring beneath the peel that most people don't get past after removing the peel and which is quite tough. This layer looks white, but if you peel down further you'll get to the incredibly tender insides which are a much more vibrant green color. So just keep peeling until you see the green!

Barbara Wheeler7 years ago

I always incorporate the stems in any broccoli preparation: peel, slice 1/4 inch thick, add to the steamer a little before the florets; or put them in the bottom of a sauce pan, add a little water and salt and pile the florets on top and cook covered; or saute them first in oil in a wok, add soy sauce and a pinch of sugar, then the florets. I like the texture of the stems better than the florets'.

Margaret7 years ago

I make these 'broccoli chips' for my young boys and they love them! It's also how I cook broccoli florets and brussel sprouts - slice so they have a flat side, pan fry flat sides in olive and salt until they're brown and crispy. Optional: sprinkle a little nutritional yeast for a cheesy flavor. I can never make enough of either. And they're picky eaters. Now they and their friends ask for 'burnt broccoli!'

Erin2 years ago

Love this recipe - the stems are the biggest reason I buy broccoli now!

Doug3 years ago

I love broccoli stems and food-waste reduction. Would this idea be adaptable to air frying?

STACEY3 years ago

I think they'd be great air-fryed.

kevink4 years ago

added too much salt, still tasty, but definitely go light on salt

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