Are you looking for ways to incorporate more veggies without spending more? Try this delicious Szechuan Pickle Style Broccoli Stalks. It's a reinterpretation of Chinese style pickles, made with broccoli stalks that you may throw out but now you don't have to. It's savory & spicy, vegan and a great way to stretch your buck.
Boil water in a medium pot. Add broccoli stalks and a pinch of salt. Cook for 2-3 minutes until tender but crispiness is still remained. Use a colander and drain well.
While the broccoli stalks are still hot, transfer to a medium prep bowl. Combine with soy sauce, toasted sesame oil, red chili pepper flakes, salt, sugar, and a pinch of white pepper. Mix well and let it stand for 10-15 minutes.
Serve immediately or let it cool down in the fridge. Consume within 2-3 days.
Notes
It’s best served with Japanese white rice.
Optionally, you can use la-yu (Japanese hot chili oil) to flavor the dish. When you use it, modify the amount of toasted sesame oil and red chili pepper flakes as la-yu is typically made with sesame oil and red chili pepper. Or simply replace toasted sesame oil + red chili pepper flakes with la-yu.