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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