Save the Stems Broccoli, Carrot & Cabbage Stir Fry

READY IN: 20mins
Recipe by Jenny Sanders

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.

Top Review by TasteTester

I had leftover broccoli stems and the other ingredients, so I decided to give this a try. The vegetables tasted great together, and had a nice crisp-tender texture. The only suggestion I'd make is to use half the amount of soy sauce and add a little more water -- to me, using 2 tbsp. of soy was too strong and masked some of the taste of the fresh vegetables. But I'll definitely make it again. Thanks for sharing!

Ingredients Nutrition


  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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