Waste-Free Broccoli Stem Stir Fry

Why Make This Recipe

Zero-Waste Broccoli Stem Stir-Fry is a fantastic way to use up the often-overlooked parts of broccoli. Many people throw away the stems, but they are packed with flavor and nutrients. By using the stems in this stir-fry, you not only reduce food waste but also create a colorful and healthy dish. This recipe is quick, easy, and perfect for a busy weeknight dinner.

How to Make Zero-Waste Broccoli Stem Stir-Fry

Ingredients

• 2 cups carrots, sliced into rounds
• 2 cups peeled broccoli stems, sliced
• ½ cup scallions, sliced
• ¼ cup broth (vegetable or chicken)
• 2 tablespoons coconut aminos
• 2 teaspoons lemon juice
• 1 tablespoon maple syrup
• Sea salt to taste

Directions

1. Heat a large skillet over medium-high heat. Add the broth and heat it briefly.
2. Add the sliced carrots and a few drops of the coconut aminos. Cook and stir for a minute or two.
3. Add the sliced broccoli stems. Cook and stir for another minute or two.
4. Pour in the remaining coconut aminos, scallions, maple syrup, and lemon juice. Cook and stir for an additional minute.
5. Cover the skillet and cook for a few more minutes until the vegetables reach your desired tenderness.
6. Adjust the seasoning with sea salt to taste if needed.

How to Serve Zero-Waste Broccoli Stem Stir-Fry

Serve this stir-fry warm as a main dish or as a side with grilled chicken, fish, or tofu. It pairs well with rice or quinoa, making it a versatile addition to your meal.

How to Store Zero-Waste Broccoli Stem Stir-Fry

If you have leftovers, let the stir-fry cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to three days. Reheat in a skillet or microwave before serving.

Tips to Make Zero-Waste Broccoli Stem Stir-Fry

• Make sure to peel the broccoli stems to remove any tough outer skin.
• You can add other vegetables you have on hand, like bell peppers or snap peas, for more variety.
• For extra flavor, consider adding garlic or ginger while cooking.

Variation

If you want more protein, add cubed tofu or pre-cooked chicken to the stir-fry during the last few minutes of cooking. You can also try different sauces, like soy sauce or teriyaki, for a new flavor twist.

FAQs

1. Can I use regular soy sauce instead of coconut aminos?
Yes, you can substitute regular soy sauce for coconut aminos. However, keep in mind that soy sauce is saltier, so adjust the amount used accordingly.

2. What other vegetables can I use in this stir-fry?
You can add any vegetables you like! Bell peppers, snap peas, and zucchini are great options that would complement the flavors well.

3. Is this stir-fry gluten-free?
Yes, if you use gluten-free coconut aminos, this recipe is gluten-free. Always check labels to be sure of your ingredients.

Zero-Waste Broccoli Stem Stir-Fry

A quick and healthy stir-fry using often-overlooked broccoli stems, perfect for reducing food waste and making a colorful meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: American, Vegetarian

Calories: 150

Ingredients Method Notes

Ingredients

  

Vegetables

• 2 cups carrots, sliced into rounds
• 2 cups peeled broccoli stems, sliced Make sure to peel the broccoli stems to remove any tough outer skin.
• ½ cup scallions, sliced

Cooking Liquid and Flavorings

• ¼ cup broth (vegetable or chicken)
• 2 tablespoons coconut aminos Can be substituted with soy sauce, but adjust the amount for saltiness.
• 2 teaspoons lemon juice
• 1 tablespoon maple syrup
• to taste sea salt

Method

 

Cooking

1. Heat a large skillet over medium-high heat. Add the broth and heat it briefly.
2. Add the sliced carrots and a few drops of the coconut aminos. Cook and stir for a minute or two.
3. Add the sliced broccoli stems. Cook and stir for another minute or two.
4. Pour in the remaining coconut aminos, scallions, maple syrup, and lemon juice. Cook and stir for an additional minute.
5. Cover the skillet and cook for a few more minutes until the vegetables reach your desired tenderness.
6. Adjust the seasoning with sea salt to taste if needed.

Notes

Serve warm as a main dish or a side with grilled chicken, fish, or tofu. It pairs well with rice or quinoa. If you have leftovers, let the stir-fry cool completely, transfer to an airtight container, and store in the refrigerator for up to three days. Reheat in a skillet or microwave before serving. You can add other vegetables like bell peppers or snap peas for more variety. For extra flavor, consider adding garlic or ginger while cooking.