Vegetarian Stir Fry

An easy stir fry made with fresh vegetables. Make it your own by using your favorite veggies.

By Debra Peek-Haynes

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Cook Time 20

Course Main Dishes, Sides

Cuisine Asian, Chinese

Servings Servings

Ingredients

3 tablespoons safflower oil (or olive oil)
½ medium yellow onion, chopped
2 cloves garlic, smashed
2 cups Shiitake mushrooms
2 large carrots, washed, peeled, and chopped
3-5 kale leaves, washed, stem removed, and chopped
1 tablespoon kudzu (or cornstarch), dissolved in 1 cup cold water
1 tablespoon dried parsley flakes
1 teaspoon dried basil
Kosher salt, to taste

Instructions

Add oil to a large pan on medium heat.
Add onions and garlic. Sauté until onions are almost translucent. Do not let garlic burn.
Add mushrooms. Sauté about 5 minutes.
Add remaining ingredients. Cover and cook for 5 minutes.
Serve over brown rice.

Notes

Recipe submitted by Debra Peek-Haynes for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.

Nutrition

Serving: 1 cupCalories: 230calCarbohydrates: 26gProtein: 3gFat: 14gSodium: 280mgFiber: 5g

Keyword 30 minutes or Less, Dinner, Lunch, One Pot Meals, Stir Fry, Vegetables, Vegetarian, Weeknight Meals