Kale and Broccoli Stir-fry Recipe

This vegan-friendly stir-fry created by local chef, Artinces Smith, brings fresh kale, onion, garlic, bell pepper, and broccoli together with Jasmine rice to make a healthy, savory, affordable meal.

SHOPPING LIST
1 bunch Kale (chopped)
1/2 cup Yellow Onion (chopped)
3 cloves Garlic (minced)
2 Red Bell Peppers (sliced)
1 head Broccoli (chopped)
1 cup Jasmine Rice
2 tbsp Canola Oil
2 tsp Liquid Aminos

Get the essentials for just $9.99.

DIRECTIONS
  1. Bring 1 3/4 cups of water to a boil.
  2. Add Jasmine rice and lower the temperature to a simmer. Cover and cook for 16 minutes.
  3. In skillet or wok over medium-high heat, add oil and chopped onions. Cook for 3 minutes or until softened and add rice vinegar and soy sauce.
  4. Add sliced bell peppers, garlic, and broccoli cook for additional 5 minutes.
  5. Add Kale last and cook until slightly wilted or an additional 4 minutes. You want the Kale to have a light crisp not over cooked. And you’re done! Easy Fabulously Vegan Kale Stir Fry!

Top everything off with Satay Peanut Stir Fry Sauce

Satay Peanut Sauce
2 tbsp Liquid Aminos
2 tsp Sugar
2 tsp Cornstarch
1 tsp grated ginger
1 tsp Red Pepper Flakes
2 garlic cloves (minced)
2 1/2 tbsp Peanut Butter
2 tbsp water

One thought on “Kale and Broccoli Stir-fry Recipe

  1. Jonathan says:

    I’ve actually made this recipe a few times, but this part of it always leaves me confused: In step 3, how much rice vinegar is supposed to go into the stir-fry? (It’s not listed among the ingredients.)

    Also, in step 3, is “soy sauce” supposed to mean the 2 tsp of Liquid Aminos? Or is it in addition to that?

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