Recipes that use the stalk of broccoli?

Question

I hate to waste the nice stalks of broccoli. My family doesn't like to eat the stalks steamed, is there another way I can incorporate this into another dish? In a soup perhaps?

Answer 1

Broccoli Chicken
serves 2 - 4.
INGREDIENTS:
3/4 - 1 pound boneless, skinless chicken breasts
To Velvet Chicken:
1 large egg white
1 tablespoon cornstarch
1/4 teaspoon salt
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
To Cook Broccoli:
1 pound broccoli
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon granulated sugar, or to taste
Other:
2 garlic cloves
1 teaspoon cornstarch mixed with 1 tablespoon water
2 cups plus 4 tablespoons vegetable or peanut oil, for frying
PREPARATION:
1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture.
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Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes.
2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
3. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.
4. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds.
5. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
6. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Reader Rating: 5 out of 5 stars

Answer 2

You could use the stalks with other veggies as an appetizer with a dip, or mix them into egg dishes, scrambled, quiche, fritatta.

BROCCOLI SLAW

3 cups shredded broccoli stalks
1/2 cup shredded carrots
1/2 cup shredded red cabbage
1/4 cup chopped cashews
1/4 cup raisins (optional)
3 T. seasoned rice wine vinegar
1 T. sugar
1 T. orange juice
5 T. olive oil
Salt and Pepper

1. Trim the ends of the broccoli stalks and remove all leaves. Shred enough to make 3 cups.
2. Add 1/2 cup shredded carrots.
3. Add 1/2 cup shredded red cabbage.
4. Add chopped cashews.
5. Add raisins if desired.
6. Make dressing: Whisk rice vinegar, sugar, and oj. Add olive oil slowly while whisking.
7. Pour over vegetable slaw. Season with salt and pepper to taste. Refrigerate until ready to use. Makes 8 servings

Answer 3

Soup works. You can also peel the stalks with a vegetable peeler to get rid of the tough stem. You can cut the stalks into matchstick size pieces and use these as garnish or in salads.

Answer 4

Broccoli & Cheese Soup

Just trim the outside of the stalk with a vegetable peeler then slice and steam.
And don't boil he soup in this recipe---boiling makes it stringy.

Answer 5

in a soup it's delicious, provided that you cut it thinly and/or peel it. Or otherwise you can mash the stalks in this way: boil them in salty water and 1 clove of garlic until tender. Remove stalks and garlic, blend them with 1 anchovy in oil (anchovies in oil come in small jars), add some of their water if necessary to adjust consistency, 1 tablespoon of extra virgin olive oil and a pinch of salt. It's delicious with grilled swordfish or halibut or monkfish. The other option would be to deepfry the stalks.

Answer 6

Ummmm. Cut them to bite size pieces and saute with butter and top with seasoned bread crumbs (aka polonaise), or saute with bacon and onion.

Soup is good, many ways and recipes.

Blanche till tender and then cool, toss with a favorite dressing and sliced mushrooms for a cool salad instead of Cole slaw.

Leave whole, wrap in bacon and bake till tender.

Tip: wash and let air dry, then freeze. It will soften the outside for quicker cooking.

Mince or puree and incorporate into stuffing, even Stove-Top, or with rice and cheese.

Answer 7

broccolli casserole

whole stalks with heads of broccoli
melted cheese sauce
ritz crackers crushed

cut the heads off the stalks and then cut them up
peel the stalks and cut up
lay broccolli in a shallow baking pan
pour cheese sauce over broccoli
top with ritz crackers
bake on 350 until tender