Save the Stems Broccoli, Carrot & Cabbage Stir Fry
Per serving
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.
Ingredients
2 serv.Step-by-step instructions
- 1
Peel the broccoli stems, but don't cut off the ends.
- 2
Grate the stems down to the end stubs, and discard the stubs and any stringy bits that didn't grate well.
- 3
Peel and grate the carrot.
- 4
Discard the thick cabbage stems, and finely shred the rest of the leaves.
- 5
Finely chop the green onions.
- 6
Heat the oil in a large skillet, and add all the prepared vegetables.
- 7
Sprinkle the water over the top.
- 8
Cook the vegetables over medium-high heat for 3 or 4 minutes, stirring frequently, until the water is evaporated.
- 9
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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