[jenny_islander]

No, it's not Godzilla's cousin, it's a delicious way to use up broccoli stems and leaves! I made a batch tonight, meaning to put it in the fridge for my breakfast tomorrow, but it smelled so good I had it for dinner!

KINPIRA (pronounced "kim-PEE-rah")

Save the leaves and tough stems from your broccoli. Peel the stems and cut off the woody ends; cut the insides into julienne. Measure the amount of julienned broccoli and broccoli leaves. Make up the amount you need with julienned peeled carrots, especially the big old carrots that may be too acrid for the kids to eat raw. (The original recipe calls for carrots and burdock, BTW, and is just as good with all carrots.)

For each cup of vegetable mixture, take 1/2 tablespoon dark sesame oil, 1 pinch red pepper flakes or chili powder, 1/2 tablespoon soy sauce, and 1/2 teaspoon light or dark sesame seeds. Heat oil in wok on high heat. Add vegetables and stir-fry 5-6 minutes; turn down heat slightly if needed. Throw in chili powder or red pepper flakes and toss briefly. Add soy sauce and toss to coat. Add sesame seeds, toss, and serve; vegetables will be mellow and crisp-tender. This recipe will keep in the fridge for 2-3 days and tastes good at room temperature.

The site I got this from (Just Hungry, a blog about everyday Japanese food and other tasty things, with a sister blog about Just Bento) also has recipes for cabbage-core kinpira and celery kinpira. I'll try them when I get the chance and report here!