Whole Broccoli Stir-Fry with Ginger-Sesame Noodles
25min
15min
4
485
Chef's Note
This recipe demonstrates the key principle from the blog post: fibrous parts like broccoli stems need different treatment than tender parts. By peeling the stems and adding them to the wok first, they get the extra cooking time they need while the florets stay crisp-tender. The carrot tops add a slightly bitter, herbaceous note that balances the sweet-savory sauce—proof that 'scraps' aren't just edible, they're actually delicious when prepared properly. Save any remaining vegetable trimmings in a freezer bag for your next batch of stock.
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Ingredients
2 large broccoli crowns with stems
12 oz rice noodles
3 medium carrots with tops
4 cloves garlic cloves
2 inches fresh ginger
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
3 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon red pepper flakes
1 cup carrot tops
2 tablespoons sesame seeds
4 stalks scallions
1/2 cup cashews
Instructions
- 1
Prepare the broccoli using the stem strategy: Cut florets into bite-sized pieces. Use a vegetable peeler to remove the fibrous outer layer from stems, revealing the tender pale green flesh. Slice peeled stems thinly on the bias, about 1/4-inch thick.
- 2
Peel carrots and slice into thin matchsticks. Wash carrot tops thoroughly, remove any thick stems, and roughly chop the tender greens. Set aside separately.
- 3
Cook rice noodles according to package directions. Drain and toss with 1 tablespoon sesame oil to prevent sticking. Set aside.
- 4
Make the sauce: Whisk together soy sauce, rice vinegar, remaining 1 tablespoon sesame oil, honey, and red pepper flakes. Mince garlic and grate ginger, adding half to the sauce and reserving half for cooking.
- 5
Heat a large wok or skillet over high heat. Add 2 tablespoons vegetable oil and swirl to coat. When shimmering, add reserved garlic and ginger, stir-frying for 30 seconds until fragrant.
- 6
Add sliced broccoli stems and carrot matchsticks first (the fibrous parts need more time). Stir-fry for 3-4 minutes until stems are crisp-tender and starting to brown at the edges.
- 7
Add broccoli florets and continue stir-frying for 3 minutes, tossing frequently. The florets should be bright green and tender-crisp.
- 8
Push vegetables to the side of the wok. Add remaining 1 tablespoon vegetable oil to the center, then add cashews. Toast for 1 minute until golden.
- 9
Add cooked noodles and sauce to the wok. Toss everything together for 2 minutes until noodles are heated through and well-coated.
- 10
Remove from heat and immediately stir in chopped carrot tops and sliced scallions (white and green parts). The residual heat will wilt the greens perfectly without making them slimy.
- 11
Transfer to serving bowls and garnish with sesame seeds. Serve immediately while hot.
Nutrition Information (per serving)
485
14g
62g
21g
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