Ingredients
- 1/2 white onion, thinly sliced
- 2-3 peeled cloves garlic, minced
- 1 inch ginger root, peeled and julienned
- 1 large carrot, peeled and sliced
- 1 large portabello mushroom, de-gilled, brushed and sliced
- 2 links (1/2 package) Tofurkey meatless Kielbasa “sausage”, diced
- 1 roma tomato, sliced
- 6-8 cups kale greens (HEB sells this already washed and cut)
- seasoning salt to taste
- 2 Tbsp rice vinegar (or to taste)
- 4 Tbsp water
- 1 Tbsp coconut oil (can also use grapeseed oil)
- freshly ground black pepper and/or Sriracha hot sauce to garnish
Putting it together
Preheat a large saute pan or wok on low heat while you gather and chop/slice ingredients. Once you are ready to cook, turn heat up to medium. Begin by drizzling oil into pan or wok. Wait about 30 seconds until it heats up. Then, drop in onions, ginger and garlic (in that order), stirring steadily until onions are semi-translucent. Add carrot slices and continue to stir for about 3 minutes. Add the diced Tofurkey and mix for another 3 minutes. You may need to add a bit of water to the pan to make sure nothing is sticking. Maintain cooking temperature by turning up heat slightly. Add the kale greens and stir. Season with seasoning salt and rice vinegar (taste after adding). Continue to mix as you saute, and the greens will go limp in about 2-3 minutes. When the greens are limp, add the sliced portabello mushroom and incorporate into the mixture. When the mushroom starts to sweat (in about 3 minutes), add the sliced roma tomato. Cover the pan and turn off heat. Let the stir-fry rest for about 5 minutes, then uncover and give a final mix.
Stir-frying tip: Using a pair of sturdy wooden chopsticks (no, not the ones you saved from your favorite Asian restaurant) or a flat wooden spoon or spatula to toss the veggies while saute-ing will prevent food from sticking to bottom of wok or pan and ensure even cooking. Making sure the pan is hot enough (you can hear the slight sizzle and smell the fragrance) is also important to have tender, not limp veggies.
Serve on a bed of cooked quinoa (shown here) with a side of steamed vegetable gyoza (from Trader Joe’s) and dipping sauce (made with rice vinegar, liquid amino, sesame oil, freshly ground black pepper, and a few drops of agave). If you like your stir-fry spicy, sprinkle a bit of freshly ground black pepper or drizzle some Sriracha hot sauce onto the plate before serving. Bon appetit!
Kale greens stir fry
