Kale and Mushroom Stir-Fry

This kale and mushroom stir-fry is a quick and easy weeknight meal that's packed with flavor. The kale is wilted and the mushrooms are soft, but still have a little bit of bite. The onion adds a bit of sweetness and the sauce is savory and slightly tangy. This dish is a great way to get your daily dose of vegetables and it's also a good source of protein.

This recipe was inspired by a dish that I had at a Chinese restaurant a few years ago. I loved the combination of flavors and textures, and I knew that I had to recreate it at home. I experimented with different ingredients and proportions until I came up with this recipe. It's now one of my favorite weeknight meals and I hope you enjoy it as much as I do.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 bunch kale, chopped
• 1 cup mushrooms, sliced
• 1/2 cup onion, chopped
• 1/4 cup olive oil
• 1/4 cup tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Heat a large skillet or wok over medium-high heat.
2. Add the kale and mushrooms to the pan and cook until the kale has wilted and the mushrooms are soft.
3. Add the onion to the pan and cook until softened.
4. In a small bowl, combine the olive oil, tamari, rice vinegar, and sesame oil. Season with salt and pepper to taste.
5. Add the sauce to the pan and cook for about one minute, or until the sauce has thickened slightly.
6. If desired, serve over cooked brown rice or quinoa.

Why It Works

• The high heat of the wok or skillet helps to quickly wilt the kale and cook the mushrooms without overcooking them.
• The sauce is made with a combination of olive oil, tamari, rice vinegar, and sesame oil, which gives it a savory and slightly tangy flavor.
• The addition of salt and pepper to taste allows you to customize the flavor of the dish to your liking.