SAVE THE STEMS BROCCOLI, CARROT & CABBAGE STIR FRY
I've always liked broccoli, providing you are talking about the budding tops. The stems I could do without. For a while there I was throwing the stems away, but that felt so extravagant that I kept wondering if there wasn't something I could do with them. There is... and it's even delicious. Now I look forward to the stems as much as the rest of the broccoli.
Provided by Jenny Sanders
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the broccoli stems, but don't cut off the ends.
- Grate the stems down to the end stubs, and discard the stubs and any stringy bits that didn't grate well.
- Peel and grate the carrot.
- Discard the thick cabbage stems, and finely shred the rest of the leaves.
- Finely chop the green onions.
- Heat the oil in a large skillet, and add all the prepared vegetables.
- Sprinkle the water over the top.
- Cook the vegetables over medium-high heat for 3 or 4 minutes, stirring frequently, until the water is evaporated.
- Sprinkle the soy and Worcestershire sauces over the vegetables, and continue to cook and stir for 3 or 4 more minutes until the vegetables are crisp-tender.
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Marie Elhajj
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S Hills
[email protected]This recipe was a bit bland for my taste. I added some extra garlic and ginger and it was much better.
Dushshanka Madushan
[email protected]This was a great recipe! The stems were so tender and flavorful. I will definitely be making this again.
calton ndlovu
[email protected]Love this recipe! It's a great way to get your kids to eat their vegetables.
Hunter Holliday
[email protected]I'm always looking for ways to use up leftover vegetables, and this recipe is a great way to do that. The stems were just as good as the florets and leaves.
darak khamone
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making it again.
John Brewer
[email protected]Yum!
Op Killer
[email protected]Great recipe! I used a pre-made stir-fry sauce and it turned out great. The stems were a bit tough, but still edible.
LonjyBonjy
[email protected]Loved this recipe! The stems were surprisingly delicious and added a nice crunch to the stir-fry. Will definitely be making this again.
Ekramul Ekramul
[email protected]This recipe was a great way to use up leftover broccoli, carrot, and cabbage stems. I had never used stems in a stir-fry before, but they were just as tender and flavorful as the florets and leaves.