Posted by / Wednesday, November 23, 2011

Spicy Broccoli Sticks

So when you make broccoli cheddar soup from scratch, you end up with 5 or 6 of the tough looking stalks from each broccoli head. If you've wondered what you can do with these other than toss them in the compost bin, I'll share an amazing flavorful recipe I threw together.

I can usually get two 4 inch stalks out of each broccoli base. Taking each base piece, I trim the tough outer layer of skin to expose a more pleasant looking stalk. Once the stalks are trimmed I cut them in half, then into 3 or 4 matchstick pieces. When you are finished you should end up with a bowl full of pieces similar to below.

Then you simply mix together a marinade consisting of sesame oil, Sriracha sauce, soy sauce and fresh grated ginger.

You may remember I recently picked up some ginger at my local farmers market. The exact mixture is really a personal preference. I prefer a little sesame, 2T Srirachi, 5T soy sauce, and 1/2t ginger. Really your call as to how spicy you want this dish.

Drizzle the spears with the marinade and toss to coat. Cover and refrigerate for 2 hours. Then serve as a side or appetizer. Warning: These will disappear quickly!

I always hated to throw away this part of the vegetable and now I never do. What have you done in the past with your broccoli stalks? Have a recipe or were you like me just tossing them aside?

E.A.T. local E.A.T. well


  1. What a good idea! I've always just peeled and chopped the stalks, and cooked them with the rest of the broccoli in the soup. I'm going to have to try this. I've never eaten them raw.

  2. Thanks Rebecca for stopping by. Love to hear how it goes. As mentioned above these will disappear quickly!


  3. Can raw asparagus be eaten like this? I always hate throwing the tough ends away when I sauté a large bunch with spices. However, if I don't cut the tender part off, everyone complains.

    1. You know I would try that and I think if you peel the stalk slice it lengthwise in half and let marinate it should soften up. Let me know how it turns out and thanks for stopping by!


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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