Save the Stems Broccoli, Carrot & Cabbage Stir Fry

Recipe by Jenny Sanders
READY IN: 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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