Save The Stems Broccoli Carrot Cabbage Stir Fry Recipes

VEGGIE STIR-FRY

Steps:

• In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

BROCCOLI AND CARROT STIR FRY

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
• Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
• Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
• Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.

RED CABBAGE, CARROT AND BROCCOLI STEM LATKES WITH CARAWAY AND SESAME

Steps:

• Heat the oven to 300 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
• In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes.
• Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
• Add the oil to the pan and heat for 3 minutes or until hot. When it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, about 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
• Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche.

CHICKEN CABBAGE STIR FRY

Steps:

• Cut chicken breasts into strips.
• Heat oil in a frying pan.
• Add chicken strips and stir fry over medium-high heat, turning constantly until done.
• Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
• Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
• Stir sauce into chicken/cabbage mixture.
• Cook until sauce has thickened and chicken is coated, about 1 minute.
• Refrigerate leftovers within 2 hours.

CABBAGE STIR FRY

Steps:

• Preheat large Dutch oven or skillet on medium heat and swirl 2 tbsp of sesame oil to coat. Add ginger and garlic; sauté for 30 seconds, stirring constantly.
• Add cabbage and carrots, stir; cover and cook for 6 minutes, stirring once.
• In the meanwhile, in a small bowl, combine soy sauce, maple syrup, water, rice vinegar; whisk with a fork and set aside. Also place brown rice noodles in a bowl with boiled water for 3 minutes. Using kitchen scissors cut noodles right in the bowl. Drain and set aside.
• Pour sauce over cabbage and carrots; add noodles. Stir everything well. Top with remaining 1 tbsp sesame seed oil, green onions and red pepper flakes (if you wish). A few more stirs and serve hot.

CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS

Steps:

• Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
• In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
• While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
• When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.

SAVE THE STEMS BROCCOLI, CARROT & CABBAGE STIR FRY

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.

CREAMY BROCCOLI AND CARROT SLAW

Steps:

• Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.

FIVE-VEGETABLE STIR-FRY

Steps:

• Spray large nonstick skillet with vegetable oil spray. Heat 1 tablespoon oil in skillet over medium-high heat. Add carrots, onion and bell pepper. Sauté 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper.

STIR-FRIED PASTA WITH BROCCOLI STEMS, VEGETABLES AND SOY SAUCE!

Steps:

• Boil the pasta in a pot under boiling water for 10 minutes until there is no hard core (don't pour out all the soup in the pasta, save half a bowl);
• Prepare the vegetables during the cooking of the pasta (in fact, not only the broccoli stems are leftovers, but the carrots, pumpkins, and shiitake mushrooms are leftovers)
• Wash the vegetables, slice the broccoli stems, shiitake mushrooms and carrots separately;
• Cut onion into strips and slice small pumpkin;
• Put the cooked pasta in cold water;
• Blanch the broccoli stems and carrots in boiling water for 2, 3 minutes;
• Blanch the shiitake mushrooms for 1 minute;
• Pour olive oil into the wok, and fry the onion and pumpkin in the pan;
• When the onions and pumpkins are about six to seven percent ripe, add broccoli stems, carrots and mushrooms and stir fry;
• Put the pasta out of the water and drain as much water as possible into the wok;
• Stir fry for a while, pour a little bit of the soup left over from the pasta;
• Pour in the soy sauce;
• Sprinkle a little black pepper at the end and stir well.