I had pickled broccoli stems at a Chinese restaurant many years ago, and they were delicious – tangy and crunchy. I recently purchased a sprouting broccoli with lots of side shoots as well as the main stem, so I decided to try this recipe for Chinese sweet and sour pickles. I peeled the broccoli shoots and stems, added two peeled carrots, and then cut them on a diagonal into bite-sized pieces. I also added a dash of crushed red pepper at the end. Recipe from http://aplatefulofhappiness.com/2009/11/24/in-a-pickle/. (Nov. 2015)
Cooking Adventures 