Ingredients
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2
-
1
-
1/2
-
-
1/2
-
1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
Liang Pan Chich Lan, Broccoli Stem Salad by Florence Lin from her Chinese cookbook, I’m delighted with this recipe. Peeling the stems is a pain, but *so* well worth it. Broccoli stems are such a heavenly veggie! The stems from one bunch didn’t quite make 2 cups for me, so I took a carrot, peeled and roll-cut. Parboiled it in the water for four minutes, then added the broccoli stems for the last minute. Continued as recipe described. Carrot added volume, color, and flavor. Very nice!, We liked this MUCH better the second time, using raw broccoli stems. Now it is a regular item for us.
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Steps
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1
Done
|
Note: the Baking Soda Must Be Added to Get the Bright Green Color. Do not Use Light Cooking Sesame Oil. You Want the Dark Smoky Kind. |
|
2
Done
|
Peel Tough Outer Layer from the Stalks and Rinse. Now Cut Off Flowerets Including 1 Inch of the Stem in the Cut. Use the Flowerets in Another Dish. |
|
3
Done
|
Now the Stems. Cut Into 1 1/2 X 1/2 X 1/2 Inch Strips [or Close] or 1/4 Inch Diagonal Slices to Make About 2 Cups. |
|
4
Done
|
in Sauce Pan Boil the Water Then Add Stems and Soda. Parboil For 1 Minute. Drain and Rinse in Cold Water. Dry With Paper Towels and Set in Mixing Bowl. Add Dressing Ingredients. Mix Well. Chill |
|
5
Done
|
Serve Cold. |
