Tossed Purple Sprouting Broccoli Stems Recipe

Tossed Purple Sprouting Broccoli Stems

Tossed Purple Sprouting Broccoli Stems

Purple Sprouting Broccoli Stems with Garlic and Sesame Seeds is a mouth-watering, healthy dish that comes together in no time!

I always draw close comparisons to Purple sprouting broccoli and asparagus due to the long hardy stalks at the end. Purple Broccoli has been grown in the UK for a very long time but has only filtered into our food consciousness in the last few years.

I love any type of broccoli and I always feel this vegetable deserves more respect than what is usually showered on it. It is one of those simple, no fuss vegetables that just needs some TLC (tender loving care) and it comes alive. On the other hand, over cook this versatile vegetable and it becomes a soggy, mushy mess! Varieties of broccoli is always on my weekly shopping list as it is such a versatile vegetable that it can be added to anything or can be a star on its own.

Not many people are aware that Purple sprouting broccoli is packed with vitamin C and is a good source of iron, folic acid, calcium, fibre, vitamin A and B. Combine it with garlic which in itself is a super food and voila you have a healthy, nutritionally packed dish!
Purple Sprouting Broccoli Stems with Garlic and Sesame Seeds is my ‘go to’ quick warm salad, it is not only comforting but also quick, easy and healthy. It takes 5 minutes to make and never goes wrong (just don’t overcook the stems).

Purple Sprouting Broccoli Stems with Garlic and Sesame Seeds works as a vegetarian side with pretty much anything or could be eaten as a starter on its own.


450gm purple sprouting broccoli stems
1 tablespoon sesame seed oil
3-4 finely chopped garlic
2 teaspoons soya sauce
1 teaspoon vinegar
¼ teaspoon white pepper powder
1 tablespoon toasted sesame seeds



Heat oil in a pan and add the garlic. Fry the garlic for 1-2 minutes on low heat, stirring constantly, until the garlic is light golden. Add the broccoli and fry it for 2-3 minutes, tossing frequently, on high heat. Cover and cook on low- medium heat for 3-4 minutes to lightly soften the stems. The stems should be cooked until they are just pierce- able with a fork.


Once the stems are tender and slightly softened add the soya sauce, vinegar, white pepper powder and toss for a minute.

Serve sprinkled with sesame seeds.

Tips & Variations

  1. To prepare the broccoli, trim any woody stem ends or tough leaves. Divide into small, bite size florets with a short stem. You can diagonally slice the thicker stems.
  2. I prefer to cook them directly in the pan so they can soak up all the garlic flavours. If you wish you can boil or steam the florets for 2-3 minutes (depending on the size) as well before tossing them in garlic.
  3. Choose broccoli with dark green-purple leaves and florets and discard any stems with yellowy florets or wilted leaves.
  4. I have used sesame oil in this recipe as it adds nutty flavour to this dish. It also enhances the flavour and gives a rich aroma to the dish. You can also use olive oil or any other vegetable oil.
  5. I like to use dark soya sauce for this recipe, however you can use light or a mix of dark and light soya sauce if you wish.
  6. You can also top the salad with lightly crushed roasted peanuts.
  7. Sometimes I add either 1 roughly chopped red chilli or some chilli flakes for an extra punch of flavour.