Sometimes you get home with no plan for dinner and little left in the fridge. This was one of those nights, so I worked with what I had to come up with a quick and easy stir-fry using rice, kale, portobello mushrooms, broccoli and garlic. Unfortunately I was out of tofu which would have been a perfect addition of more protein to this meal.
To prepare the ingredients for this meal, I washed and chopped the kale and broccoli into bite sized pieces. Then using a wet paper towel, I cleaned the portobello mushrooms and sliced them thinly. To start, put a tablespoon of oil into a pan over medium heat and add the minced garlic. Once fragrant, add in the broccoli and two tablespoons of water. Place the lid on the pan and let the broccoli steam for a couple minutes. Mix together the soy sauce, sesame oil, rice vinegar and ground ginger to make the sauce. Next add the mushrooms and the sauce to the pan, stirring to combine. Once the mushrooms have started to let go of their moisture, add in the chopped kale. The stir-fry is done once the kale wilts slightly. To dish up, add the stir-fry onto a bed of rice and top with sesame seeds. Could also top with hot sauce if desired.
See the recipe card that I made on Canva below. Enjoy!
