8 Tasty Ways to Use Broccoli Stems
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Last updated on Apr 13, 2025
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Love broccoli but hate throwing away the stalks? I’ve got you covered with 8 creative and tasty ways to use broccoli stems.
Okay, I’m going to be totally real with you, I HATE wasting food. Not only do I feel horrible because I know having access to good, healthy food is a luxury, but it pains me to toss food that I paid good money for! Whenever I’m cooking a meal, I always try to be innovative in using every part of the ingredients I’m cooking with. It’s so important to try and be conscientious of how much you’re leaving as waste, and in an effort to combat that, I thought I’d give you a couple of ways to use something we’ve all been guilty of tossing away: broccoli stems.
It’s easy to forget that broccoli stems are just as (if not more) important than the florets. They’re packed full with calcium, iron, and Vitamin A – so when you’re throwing these babies away, you’re also missing out all of those awesome nutrients. Let’s fix that! I always feel so much better when I’m able to use every part of the ingredients I’m cooking with, and I bet you will too.
Here are some of my all-time favorite things to do with broccoli stems or stalks:
Spiralize broccoli stalks to make noodles:
You guys know I love any excuse to use my spiralizer, and that definitely includes whipping up a batch of broccoli stem noodles. I’ve found that broccoli stem noodles are thicker than the typical zucchini noodles that I’m used to, but I actually kind of prefer the texture they add to a dish. If you want to try it out for yourself, check out my chicken and broccoli stir fry which uses the broccoli stems and florets and has an added protein-boost from chicken!
Make broccoli rice:
You’ve likely tried cauliflower rice before, but have you tried broccoli rice? It’s so yummy and easy to make! Just use a vegetable peeler to remove the tough outer layer of the stalks. Chop into even chunks, about 2 inches long. Place the chunk into a food processor and pulse for a few seconds, just until the pieces are about the size of rice.
Make hummus:
This one is simple. Blend the stalks up into a thick and delicious Broccoli Stem Hummus . . . perfect for dipping!
Make vegetable broth:
Before you throw away your broccoli stems, consider adding them in with some other vegetables to make a homemade veggie broth. They’re also the perfect addition to broccoli soup! Instead of only using the broccoli florets, chop up the broccoli stems and toss it in along with the rest of your ingredients.
Add the chopped stems to anything for an added texture:
I like adding broccoli stems to scrambled eggs, frittatas or casserole-type dishes. The stems can be tossed into just about anything and will automatically give whatever you’re cooking a heartier texture.
Add them to soup or stew:
Chopped broccoli stems are a great addition to soups and stews. Bonus veggies! Try using broccoli stems in place of cauliflower in my Mexican Sweet Potato Soup.
recipe and photo by Sher Castelleno
Make a salad:
My love for salads has me obsessed with how pretty and delicious this Simple Broccoli Stem Salad with Black Pepper Crumbs looks. Can’t wait to try it!
Roast it:
Roasting is by far the best way to cook veggies, IMO . . . and broccoli stems are tasty roasted too. I’ve been eyeing this Crispy Roasted Broccoli with Tahini Sauce that incorporates most of the stem into the dish!
And if you want my easy go-to recipe, try my broccoli noodle stir-fry below!
More Broccoli Recipes
- Broccoli Cranberry Salad
- Tuna, Broccoli and Kale Caesar Pasta Salad
- Air Fryer Broccoli
- Teriyaki Tempeh and Broccoli
- Roasted Broccoli
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Chicken and Broccoli Stir Fry
Ingredients
Stir Fry
- 1 Tablespoon olive or avocado oil, divided
- 1.25-1.5 lb boneless, skinless chicken breast, sliced into thin strips
- 6 cups broccoli florets
- ½ medium/large yellow onion, sliced
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- Sesame seeds, for garnish
- Sliced green onions, for garnish
- Sriracha or sambal, for serving
Sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup chicken broth
- ¼ cup regular soy sauce or tamari
- 2 Tablespoons oyster sauce
- 1 Tablespoon honey
- 1 Tablespoon cornstarch or arrowroot
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes, optional
Instructions
- Make sauce by whisking together all the ingredients in a small bowl until combined. Set aside.
- Heat ½ Tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 6-8 minutes until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, add the remaining oil. Add the broccoli and onion and stir-fry for 3-4 minutes until slightly tender but still crisp.
- Add chicken back into the pan. Pour sauce into the pan. Cook for another 1-2 minutes until the sauce thickens and coats the chicken and broccoli.
- Remove from heat and serve over cooked rice or cauliflower rice. Garnish with sesame seeds, sliced green onions and sambal or sriracha, if desired. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So there ya have it — 8 different ways to use your broccoli stems! Let me know which one you’re going to try first!
Very good article, I will try to make use of the broccoli stems from now on. I just hate to throw away good food.
I’m glad you found this article useful, Wayne!
What I do with the stems is peel the tough parts off the stem and steam them with the florets. I also put my potatoes and steam them too. Try it, You will like it.
Gerry