Stir-fried Pasta with Broccoli Stems, Vegetables and Soy Sauce!

Name: Stir-fried Pasta with Broccoli Stems, Vegetables and Soy Sauce!
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece Broccoli; 1 person spaghetti; 1/2 Small onions; 3 pcs Shiitake Mushrooms; 1/3 root carrot; 1/4 Beibei Pumpkin; 2 tablespoons Soy sauce; a little olive oil; a little black pepper powder

by Sunny sister

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Broccoli is rich in nutrition, containing protein, sugar, fat, vitamins and carotene, and its nutritional content ranks first among similar vegetables and is known as the "vegetable crown". The most significant effect of broccoli is that it has anti-cancer and anti-cancer effects. Broccoli contains more vitamin C, which is higher than Chinese cabbage, tomato, and celery. It is especially effective in preventing and treating stomach cancer and breast cancer.
When we make broccoli, we often think that its roots are not tasty, and sometimes they are discarded. In fact, this is very wasteful. The stems of broccoli are as rich in nutrients as the crown of broccoli, and it is a pity to discard it. Because I usually make bento for my daughter, I often use broccoli to match, so there will be broccoli stalks left. Sometimes I use the stalks to make cold dishes, and sometimes I put them in hot noodle soup. Today, I used leftover broccoli stems, other vegetables and soy sauce to make a delicious spaghetti!

Ingredients

1 piece Broccoli
1 person Spaghetti
1/2 Small Onions
3 pcs Shiitake Mushrooms
1/3 root Carrot
1/4 Beibei Pumpkin
2 tablespoons Soy Sauce

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a little Olive Oil
a little Black Pepper Powder

Stir-fried Pasta with Broccoli Stems, Vegetables and Soy Sauce!

1. 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);

2. 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)

3. Wash the vegetables, slice the broccoli stems, shiitake mushrooms and carrots separately;

4. Cut onion into strips and slice small pumpkin;

5. Put the cooked pasta in cold water;

6. Blanch the broccoli stems and carrots in boiling water for 2, 3 minutes;

7. Blanch the shiitake mushrooms for 1 minute;

8. Pour olive oil into the wok, and fry the onion and pumpkin in the pan;

9. When the onions and pumpkins are about six to seven percent ripe, add broccoli stems, carrots and mushrooms and stir fry;

10. Put the pasta out of the water and drain as much water as possible into the wok;

11. Stir fry for a while, pour a little bit of the soup left over from the pasta;

12. Pour in the soy sauce;

13. Sprinkle a little black pepper at the end and stir well.

Tips:
Windy sunny day:
1. Be careful when cooking pasta to prevent it from overflowing;
2. Leave a little bit of the pasta soup, it’s better to put it in the noodles than water. The pasta soup can be better integrated with the pasta, and the taste is more mellow;
3. Some parts of the broccoli stems are thicker and can be peeled off, and other vegetables can be arbitrarily matched;
4. I only put soy sauce without salt, because it is lighter in color and not very colored, but the taste is mellow and does not have a salty feeling.