Recycle cooking

I'm lucky to live near farmer's market, and of course I buy most of the vegetables and fruits at the market.
When I buy carrot, they usually ask if I want the leaves removed. I'm sure those will become compost, but they are so fresh and pungent and must have a lot of nutrition, so I usually keep them.

Here's what I do with the carrot leaf. When I cook with the part which could have been discarded, I call it recycle cooking.

Just like other normal Japanese food, this recycling dish goes good with rice.

Stems are hard, so after washing them, blanch until stems are cooked.
Rinse in cold water and squeeze them.
Chop them into bite size.
Saute.
Flavor them with Soy Sauce, Cooking Sake, Sugar (3:3:1 ratio).

Mix Chirimenjako (dried baby sardine, in the picture) at the end, and done!

This can be kept in a fridge for a week.