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    Home » Cuisine » Asian » Chinese

    Asian Crunchy Broccoli Stem Salad

    Published: Aug 12, 2009 · Modified: Oct 22, 2014 by Jennifer Che

    This broccoli stem salad is refreshing in the summer, strangely addictive, and is a great way to use up broccoli stems!

    Step 1: Gather your broccoli stems together, remove the outer part of the stem, and chop into bite size pieces.

    Add 2 cloves of finely minced garlic and sprinkle with some salt (½ tsp). Stir and let marinate for at least 20 minutes. Pour out any water that may have collected during the marination time.Add a splash of soy sauce (to taste), about ½ teaspoon of sesame oil (or more, to taste), about a pinch sugar (or more, to taste), and red pepper flakes to taste. Eat immediately, or for better results, let it marinate overnight in the refrigerator.

    Enjoy!

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

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    Reader Interactions

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    1. 17 Easy Broccoli Appetizers (Quick & Delicious) says:
      September 15, 2021 at 11:40 pm

      […] With just a few simple ingredients, this broccoli stem salad appetizer comes together in a jiff. It’s light, healthy, and easy to make. Here’s the recipe. […]

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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