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Broccoli Stem Stir-Fry

Welcome to The Seasoned Franciscan. Sisters and their partners in mission—including affiliates, prayer partners and staff—share these recipes hoping to provide you with new ways of looking at the food around you. Being mindful of the food we eat is integral to making lasting change throughout the world. We focus these recipes on five themes: eating seasonally, exploring our heritages, pursuing meatless meals, foraging or using food scraps and embracing indigenous and ethnic foods.

New recipes are shared on a regular basis and can be submitted to the FSPA Eco Pact Team at ecopact@fspa.org.

Broccoli Stem Stir-Fry

By I.G. Bauer (Food Scraps) On Monday, August 1, 2022

Broccoli Stem Stir-Fry

Ingredients:
2 cups carrots, sliced into rounds or in ribbons
2 cups peeled broccoli stems, sliced
1/2 cup scallions, sliced
1/4 cup broth
2 tablespoons soy sauce
2 teaspoons lemon juice
1 tablespoon maple syrup
Salt to taste

Directions:

  1. Heat a large skillet over medium-high heat. Add the broth and heat it briefly.
  2. Add the carrots and a few drops of soy sauce. Cook and stir for a minute or two.
  3. Add the broccoli stems. Cook and stir for another minute or two.
  4. Add the remaining soy sauce, scallions, maple syrup, and lemon juice. Cook and stir for a minute. Cover and cook for a few more minutes. Continue cooking to your desired tenderness. Depending on how long you cook this, you may need to add a splash of water or more soy sauce to prevent the vegetables from sticking to the pan. If needed, adjust seasoning to taste by adding a little more seasoning.

Notes:
Don't have scallions on hand? Substitute a small onion (or half of a large one) and slice it thinly so that it cooks faster.

Story:
This morning in the FSPA garden, someone was dared to eat a piece of broccoli straight off of the plant (I know, I'd do this without a dare in a heartbeat too!). Of course he ate it, but just as he was about to toss the stem we onlookers stopped him. The stem of the broccoli is the sweetest part! "That's just a matter of opinion," he said, rolling his eyes, but he took a bite anyway. Those same eyes widened as he realized we were right! I was planning on waiting to share this recipe, but this seemed like a sign that this is the right time for it. This recipe was adapted from the website Natural Kitchen, and the picture also came from that website.

If you would like to be notified when we share new recipes, be sure to scroll to the bottom, provide your email address, check the box confirming you are not a robot, click on a few photos to prove it and click subscribe! You will then receive an email after each new post. Remember, we're always looking for new recipes, so keep sending them to ecopact@fspa.org!

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Vicki Lopez-Kaley – I am an affiliate with FSPA and a member of the Eco Pact Team. For me the kitchen and garden are about slowing down and being creative. Sharing stories and connecting with others and the earth through food can bring great meaning and pleasure.

Isabel “Iggy” Bauer – I served as an AmeriCorps Service Member with FSPA. Sustainable food is one of my passions and I have a vision of bringing local food, gardens and green spaces to urban areas in support of human health and happiness.

The FSPA Eco Pact Team – We are a cooperative group of sisters, affiliates and partners in mission focused on making an impact on integral ecology through the lens of Laudato Si’. Since beginning our mission in the summer of 2021, Eco Pact has brought forward many changes, including initiating effective recycling practices at St. Rose Convent. Connect with us at ecopact@fspa.org.

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