Written on November 4, 2012 at 8:30 am , by Delish Dish Editor
Hello! Katie Parker, Senior Digital Food Editor for BHG, joining the conversation. I hate wasting food and I recently nabbed a nifty tip from our Test Kitchen to capture every last bit of a stock of broccoli: Namely, use the stems. Stop making that face!, they really can be just as tasty as the hog-the-spotlight florets. I used my new method in our 4-star-rated Sesame Chicken with Broccoli for dinner last night.
Watch the 1-minute method for cutting and cooking broccoli (cough, cough, that’s me doing the voiceover…hi Mom!). The gist: Peel off those knobby pieces to get to the smoother stem. For me, this looked like:
To cook, toss the stems into a pan with some water for 3 minutes, then add the florets and continue on for 2 minutes more:
The rest of the recipe was Wok work. Cook your marinated chicken (you will LOVE the tangy-sweet smell from the honey-soy marinade!):
Set the chicken aside and cook yummy ginger, garlic, and green onions:
Then stir in chicken broth, soy sauce, smell-the-sweetness honey, cornstarch, rice vinegar, and chili paste. I plated without rice (and without sesame seeds, which were suspiciously unavailable at my local grocery store). I also like to eat with chopsticks when reasonable because it slows me down and helps me appreciate my dinner. And my crisp-tender broccoli florets and stems?—Perfection. Get the Sesame Chicken with Broccoli recipe here: http://www.bhg.com/recipe/sesame-chicken-with-broccoli-stir-fry/