This recipe is for everyone who likes to nibble the broccoli stems when they're cutting up the broccoli!Broccoli stems are one of those under-appreciated vegetable parts that don't get much respect, yet when I'm cutting up stalks of broccoli, they're my favorite part to nibble on.  After I realized how much I liked them, a few years ago I started to save the stems in the vegetable crisper.  I've mostly used my broccoli stem bounty in salads, but this idea for cooking the stems with a spicy sauce is something I came up with when I had a whole pound of stems saved up.  I cooked them in a wok, but a large frying pan will work, and if you've never eaten the broccoli stems, this recipe just might turn you into a fan.Click to continue reading

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