Time: 10 min.
Complexity: easily
Servings: 6

The stem of broccoli often accounts for nearly half the weight of the entire head, and throwing it away when you only need the beautiful florets is a waste of food. The stems are just as nutritious as the tops, providing an excellent source of dietary fiber, which is never a bad thing. Make an Asian stir-fry with them—it's delicious and juicy, and thanks to their unusual shape, the thin slices of broccoli stem also add a decorative touch. Stir-fry them over high heat, stirring frequently, with traditional Asian spices and serve garnished with fresh cilantro. They make a great accompaniment to rice and chicken, for example.

Ingredients:

• 6 broccoli stalks, trimmed and thinly sliced ​​diagonally
• 1 tbsp. l. olive oil
• 1 clove garlic, minced
• 2.5 cm peeled ginger root, grated
• 2 tablespoons soy sauce
• 0.5 cup chopped fresh cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccoli cabbage, ginger root, soy sauce, cilantro

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Preparation:

Step 1
• Heat olive oil in a skillet over high heat. Add broccoli and cook, stirring constantly, until the stems are browned in places, 3-4 minutes. Add garlic and ginger and cook, stirring, for about 1 minute more.
Step 2
• Drizzle with soy sauce and stir. Sprinkle with cilantro, stir, and serve.

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