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Chinese-style broccoli stem salad
Cut a small bunch of tenderstem broccoli stems into bite-sized rounds (around 2 cups). Bring a pot to a boil, drop in the broccoli with a 1/2 tsp baking soda (to keep the stems a vivid green). Drain after 1 minute and rinse under cold water. Drain well and place in a serving dish.
Mix together 4 tsp soy sauce, 3 tsp sesame oil and 1/2 tsp brown sugar. Stir till well combined and add to the broccoli.
Serve at room temperature.
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