This is a variation of the “Stir-Fried Broccoli with Garlic” recipe from the 2012 edition of the America's Test Kitchen Quick Family Cookbook. I found it a great way to cook up the stems and stalk of a head of broccoli in less than 30 minutes.
If you're unfamiliar with the parts of a head of broccoli or are unsure what's the stalk or the stem, I suggest this link to A Veggie Venture's website which has an excellent description of broccoli anatomy as well as how to prepare a head of broccoli for cooking.
Quick Asian-Style Broccoli (serves 2)
2 cups broccoli (florets, stems, stalk) diced small
1 ½ tablespoons canola or olive oil
1 ½ teaspoons minced garlic
1 tablespoon soy or tamari sauce
¼ plus 1/8 cups of water
Using a skillet large enough for broccoli and ¼ cup of water, cook broccoli and water in covered skillet over high heat until broccoli starts to soften, about 4 – 4 ½ minutes. If more time appears to be needed, add remaining 1/8 cup of water and continue to cook in covered skillet until broccoli softens.
Uncover and continue to cook water evaporates. Move broccoli to center of skillet.
Reduce heat to medium. Add oil and garlic. Quickly stir for about 30 seconds to coat broccoli. Stir in soy or tamari sauce.
Serve. Store any unused portion in air tight container in refrigerator.
Asian-Style Broccoli
ready to serve
