Garlic Kale and Mushroom Stir-fry

Ingredients

• 1 lb. sliced, roasted mushrooms*
• 2 bunches fresh kale, stems removed, ripped into pieces
• 1 red onion, halved and sliced
• 2-3 carrots, halved and sliced thin
• 5-6 cloves garlic, minced
• 1-2 Tbsp. grated ginger
• 3 Tbsp. soy sauce
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. fish sauce (or vegan alternative)
• 1-2 tsp. cornstarch
• Salt

Instructions

1. Whisk together soy sauce, vinegar, fish sauce, and cornstarch.
2. Heat wok over high heat.
3. Add onion and a pinch or two of salt.
4. Stir-fry the onion until it starts to pale in color and soften.
5. Add carrots, ginger, and garlic and stir-fry for 30-45 seconds.
6. Add kale in batches (handfuls) stirring until it starts to wilt and you can fit another handful.
7. Add mushrooms and sauce, stir and taste. Adjust seasoning if necessary.
8. Serve over warm rice.

Cook’s Notes

• I follow this guide for roasted mushrooms