Broccoli stems and carrots cooked with scallions in a simple, homemade stir-fry sauce.
2 cups carrots, sliced into rounds or “lozenges” (I refer to this as the ribbon cut in my video)
2 cups peeled broccoli stems, sliced
½ cup scallions, sliced
¼ cup broth
2 tablespoons coconut aminos
2 teaspoons lemon juice
1 tablespoon maple syrup
Sea salt to taste
1. Heat a large skillet over medium-high heat. Add the broth and heat it briefly.
2. Add the carrots and a few drops of the coconut aminos. Cook and stir for a minute or two. Add the broccoli stems. Cook and stir for another minute or two.
3. Add the remaining coconut aminos, scallions, maple syrup, and lemon juice. Cook and stir for a minute. Cover and cook for a few more minutes. Continue cooking to your desired tenderness. Depending on how long you cook this, you may need to add a splash of water or more coconut aminos to prevent the vegetables from sticking to the pan. If needed, adjust seasoning to taste by adding a little more seasoning.