Adam Liaw's broccoli stem salad with Sichuan dressing

The stem is my favourite part of broccoli, so I save up the stems from all the broccoli heads I use, and turn them into this deliciously simple blanched broccoli salad.

INGREDIENTS

• stalks from 5 heads broccoli (store them in the crisper)

Dressing (makes extra)

• 2 thin spring onions, finely sliced
• 2 garlic cloves, finely chopped
• 1 tbsp sesame seeds
• 2 tsp Sichuan peppercorns
• 1 tsp Korean chilli powder
• 3 tbsp vegetable oil
• 1 tbsp toasted sesame oil
• 4 tbsp soy sauce
• 2 tsp sugar
• 2 tbsp black vinegar

METHOD

1. To make the dressing, place the spring onion, garlic, sesame seeds, Sichuan peppercorns and chilli powder in a heatproof bowl. Heat the vegetable oil in a small saucepan until smoking and pour over the contents of the bowl. Stand for 2 minutes, then add the remaining ingredients and stir well.
2. Peel the broccoli stem and cut off any parts that are dry or too hard. Cut lengthways into thick ½ cm-thick slices. Bring a medium saucepan of salted water to a boil and boil the broccoli for just 1 minute. Transfer to a bowl of iced salted water to stop the cooking, then drain well. Slice into batons and transfer to a serving plate. Pour over as much of the dressing as you like and serve.

Serves 4-6, as a side dish

Tip: This dressing is also delicious with cucumbers or silken tofu.

This recipe is from episode eight of Good Food Kitchen season 2, screening on 9Now.