Mushroom, Kale & Winter Vegetable Stir Fry
Created by Chef Emily Peterson • thegourmandandthepeasant.com• Course: Vegetarian/Vegan Entrees • Season(s): Fall
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon red chili flakes (optional)
- 2 cups sliced assorted mushrooms
- 1 large carrot, shredded
- 1 small head of broccoli, cut into florets
- 4 cups kale, cleaned, de-veined and sliced into wide ribbons
- 1/2 cup water
- 3 tablespoons soy sauce
- 3 tablespoons seasame oil
- 1/2 cup chopped cashews
- Steamed wild rice (optional)
Instructions
In a large sauté pan or wok heat the olive oil and add the onion, garlic, ginger and chili flakes. Cook over medium heat until ingredients begin to soften and become aromatic. Add in the mushrooms and cook, stirring occasionally until the mushrooms have given up most of their water, are soft and shrunken and beginning to brown.
Add the carrot, broccoli florets, kale ribbons and sprinkle with the water. Cover the cooking pan and steam 2 minutes. Remove the cover, turn up the heat to high and stir constantly until all the water has evaporated. Turn off the heat and drizzle with soy sauce and sesame oil to taste. Serve topped with chopped cashews with steamed wild rice.