I dreamed up this recipe on that fateful night when Hurricane Sandy hit towns all over NJ. Hubby and I needed a warm meal to get ourselves through the aftermath, and since we were lucky enough to have electricity, I spent my day in the kitchen roasting and sauteeing hearty cruciferous veggies.
Cruciferous vegetables such as broccoli, cauliflower, cabbage, kale, collards and bok-choy get their name from the fact that they have four branches coming off the stem, making a cross-like shape. They have gotten some impressive press for having cancer preventive properties. Check out my upcoming post on cruciferous veggies!
This recipe has 4 components, which can either be combined for an awesome presentation or enjoyed individually as components of other meals.
Carrot and Broccoli Slaw Stir-fry
Ingredients
For the stir-fry in egg-roll cup:
1 Package broccoli slaw
1 package shredded carrot
4 cloves garlic and 1/3 in piece ginger mashed or blended together into a paste
1 package mushrooms
2 tbsp Olive oil
Egg-roll wrappers
1/4 head of Broccoli, cut into florets
Braggs liquid aminos or soy sauce
Herbamare or other salt
Black pepper
Toasted sesame seeds, Garlic powder optional
Turmeric 1/4 tsp
Directions:
- Heat olive oil. Add ginger, garlic and mushrooms (in that order).
- Saute mushrooms till they shrink and the moisture has mostly dissipated.
- Add carrot and then broccoli slaw, followed by the black pepper, turmeric braggs and salt. Saute for 4-5 minutes or until the desired crispness is achieved.
- Garnish with toasted sesame seeds.
Spoon the stir fry into a bowl and leave the remaining liquid in the pan. Add the broccoli, with some garlic powder and black pepper and a small amount of the stir fry. Put a lid on the pan, turn off the stove and let the broccoli steam while the brussels sprouts and egg-roll cups are roasting.
Roasted brussel sprouts
(Note: broccoli and asparagus can also be roasted this way, though asparagus would require a shorter roasting time.)
Ingredients
Package of brussels sprouts
2 tbsp Olive oil
Salt (to taste)
Black pepper (to taste)
Garlic powder (optional)
Directions
- Preheat oven to 420 degrees. While the oven is heating, set up the egg-roll cups as described in recipe below, as well as the brussels sprouts. You can also use this time to make peanut sauce.
- Put brussels sprouts in a gallon size ziploc bag.
- Add all the seasonings from the above ingredient list.
- Close ziploc bag. Rub the ingredients in the bag together to distribute evenly.
- Line a baking sheet with foil.
- Once done preheating oven, put oil and spice coated sprouts on baking sheet and bake for 10 minutes.
- Turn the sprouts over and roast for another ten minutes.
Egg-roll cups
You can get pretty creative with these. I’ve seen them done in muffin tins, but I used ramekins.
- Grease the ramekin with a good amount of olive oil, put the egg-roll wrapper over it, fold the edges over and stick them together by sealing with water. Brush the molded egg-roll wrapper with olive oil.


Bake for twenty minutes in the oven or until the desired brownness is achieved. Take the pan out and leave to cool.
-
Pry off the hardened shell from the ramekin, but do so carefully so the shell doesn’t break.

Final Vegetable Assembly
- Put the brussel sprouts at the bottom of the cups.
- Then spoon in the stir-fry until filled to the top.
- Drizzle with peanut sauce, which you can buy or make using this recipe. Serve with broccoli on the side, also drizzled with peanut sauce.
-DS
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