Quick Pickled Broccoli Stems
This is how I measured them, as you can see there is empty space, thats ok, this is loose recipe, exact doesnt matter here.
Whisk this together into a glass bowl:
3/4 cup rice wine vinegar (you could also use apple cider vinegar, but I wanted a more neutral vinegar flavor)
3 tablespoons sugar ( or more to taste, these are very tart, so amp up the sugar if you wish)
1 tablespoon kosher salt ( if you only have table salt, start with 1 1/2 teaspoons salt and add up)
1 large garlic clove, minced or grated
1/8 - 1/4 red pepper flakes (or not, if you dont enjoy spicy foods, leave out)
Stir in the stems, mix well. Place a sheet of plastic wrap directly onto the surface of the broccoli, making sure all the stems are submerged. Chill for at least 3 hours, eat within 2-3 days.
This tasty dish can also be made with tuna or chicken, just be aware that the can of salmon I used is 7oz. Carefully drain out all the liquid before dropping into the mixing bowl, if any puddles appear in the bottom of the bowl, blot out with a paper towel. Flake well with a fork and then mix in:
1/3 minced onion
If the onion has a really aggressive rank odor, place into a small bowl and cover with boiling water, let sit for about 3-4 minutes, drain well. This should tame it while allowing it to keep its crispiness.
1 large clove minced or grated garlic
2 tablespoons all purpose flour
1-2 teaspoons sesame oil ( this is optional )
salt and pepper to taste
Mix well, until the flour and egg are well mixed in, the batter will be on the loose side. In a nonstick skillet or griddle, 1-2 tablespoons neutral flavored oil. Heat over medium high heat. Place large spoonfuls of batter into skillet. These can be made fairly small, or larger so that you get between 5-6 pancakes per recipe. Shape into rounded shapes with spoon.
Cook until they are firm enough to flip, around 3-6 minutes depending on your stove and pan. See how the edges are setting up? These are nearly ready to flip. I flipped one early to show that its not quite brown enough yet.
Flip and cook until browned on both sides. Cool if desired on paper toweling, to prevent sogginess.
Want a good dipping sauce on the fly? Mix 3 tablespoons maple syrup (NOT pancake syrup) and 1 tablespoon soy sauce. You may add minced or grated ginger or a dash of ground red pepper, or black pepper, etc.......