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stir-fried broccoli stems with bamboo shoots and chicken
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5 from 5 votes

Broccoli Stem Stir-fry

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!
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 241kcal
Author: Sarah

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:

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.

Video

Notes

Note: nutrition information was calculated using boneless skinless chicken thighs.

Nutrition

Calories: 241kcal | Carbohydrates: 8g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 550mg | Potassium: 359mg | Fiber: 2g | Sugar: 2g | Vitamin A: 402IU | Vitamin C: 51mg | Calcium: 40mg | Iron: 1mg