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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.29 Kcal (370 kJ) | ||
| Calories from fat | 20.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 3% | |
|---|---|---|---|
| Sodium | 581.07mg | 24% | |
| Potassium | 585.02mg | 12% | |
| Total Carbs | 13.88g | 5% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 5.4g | 22% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 137.9mg | 230% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.9mg | 10% | |
| Calcium | 87.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 42.45 Kcal (178 kJ) | ||
| Calories from fat | 9.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 3% | |
|---|---|---|---|
| Sodium | 279.39mg | 24% | |
| Potassium | 281.29mg | 12% | |
| Total Carbs | 6.67g | 5% | |
| Sugars | 2.3g | 19% | |
| Dietary Fiber | 2.6g | 22% | |
| Protein | 2.81g | 12% | |
| Vitamin C | 66.3mg | 230% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.9mg | 10% | |
| Calcium | 42.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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