Stem Stir-Fry

Broccoli stems are a conundrum for the home chef; they’re not as appetizing as the florets, but it always seems like a waste to throw them out. A stem stir-fry solves that problem. You could also toss in wrinkly peppers, discoloured cauliflower, or any other less-than-perfect veggies on hand—you won’t even notice in the finished dish.

• 1 garlic clove, peeled and finely chopped
• 1 Tbsp ginger, grated
• 2 Tbsp soy sauce
• 4 Tbsp teriyaki sauce
• 2 Tbsp chicken stock
• ½ tsp pepper
• ½ tsp salt
• 1 Tbsp avocado oil
• 2 cups broccoli stems, peeled and cut on a diagonal
• 1 Tbsp each black and white sesame seeds

INSTRUCTIONS

1. In a bowl, whisk together the garlic, ginger, soy sauce, teriyaki sauce, chicken stock, pepper, and salt.
2. Heat the avocado oil in a deep skillet or wok over medium-high heat.
3. Add the broccoli stems and sauté for 7–8 minutes until the stems start to char.
4. Pour in the sauce and continue stir-frying for 2 minutes, or until the stems are evenly coated.
5. Serve with rice and garnish with sesame seeds.