Asian Broccoli Stems

June 6, 2012

(phase 1-4) serves 4 side-dish servings

1 lb. broccoli stems (about 8 thick stems)
Olive oil cooking spray
1 tbsp minced garlic
1/4 cup diagonally sliced green onion for garnish (optional)

Sauce Ingredients:
4 tbsp Walden Farms Asian salad dressing
2 tsp. Chili Garlic Sauce
1 tsp Stevia granulated sweetener
1 tbsp Braggs liquid aminoes (optional)

Cut off both ends of the broccoli stems, trimming away any discolored parts. Use a sharp knife to trim extra leaves or ribs from the stems and then peel with a sharp vegetable peeler. Cut the peeled stems on the diagonal into slices about 1/2 inch thick.
In a small glass mixing cup or bowl, whisk together the liquid aminoes, Asian dressing, Chili Garlic Sauce, and stevia. Mince the garlic and thinly slice the green onions.

Heat non-stick skillet over medium heat for one minute. Spray with olive oil cooking spray. Add the garlic and stir-fry about 30 seconds, or until the garlic is fragrant. (Watch carefully and don’t let it get brown.)

Add the broccoli stems and cook, turning often, until the broccoli stems are starting to get slightly browned, but are still a little crisp, about 10-11 minutes. Add the sauce and cook stirring for one minute more. Serve hot, with green onions scattered over for garnish if desired.



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