Save the Stems Broccoli Carrot Cabbage Stir Fry
Transform your kitchen scraps into a flavorful masterpiece with this "Save the Stems Broccoli Carrot Cabbage Stir Fry." Designed to reduce waste and maximize nutrition, this recipe highlights the often-overlooked broccoli stems, sliced into crisp matchsticks and paired with vibrant carrots and shredded cabbage. Infused with the bold flavors of garlic, ginger, and a tangy-sweet soy-based sauce, this quick and easy dish comes together in just 20 minutes. Perfect for busy weeknights, this versatile stir fry can be enjoyed on its own, over steamed rice, or as a colorful side. Garnished with sesame seeds and green onions, it’s as visually striking as it is delicious. Sustainable, healthy, and packed with flavor, it’s a must-add to your recipe rotation!
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Recipe Information
Ingredients
- 2 cups Broccoli stems (peeled and sliced into thin matchsticks)
- 1 cup Carrots (julienned or thinly sliced)
- 2 cups Green cabbage (shredded)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey (or maple syrup for vegan option)
- 2 tablespoons Vegetable oil (for stir-frying)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions (sliced thinly, for garnish)
Instructions
Prepare your broccoli stems by peeling the tough outer layer and slicing into thin matchsticks. Set aside along with julienned carrots and shredded cabbage.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey (or maple syrup). Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan.
Add the minced garlic and grated ginger to the hot oil, stirring constantly for about 30 seconds until fragrant.
Toss in the broccoli stems and carrots. Stir-fry for 3-4 minutes until they begin to soften but still retain a slight crunch.
Add the shredded cabbage and stir-fry for another 2 minutes until slightly wilted.
Pour the prepared sauce over the vegetables, stirring to coat evenly. Cook for an additional 1-2 minutes, allowing the sauce to reduce slightly.
Remove from heat and transfer the stir-fry to a serving dish.
Garnish with sesame seeds and sliced green onions before serving.
Serve hot on its own, with steamed rice, or as a side dish to your main meal.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 24.8 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2292 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
