Mushroom, Kale and Winter Vegetable Stir Fry

From today’s winter market, a colorful blend of what’s in season. In January. In the northeast. This is crisp, clean and delicious. I might make the stir fry and put between a poached egg and an English muffin and call it brunch!

Mushroom, Kale and Winter Vegetable Stir Fry

2 T olive oil

1 small onion, diced

1 T minced garlic

1 T minced ginger

1 T red chili flakes (optional)

2 cups sliced assorted mushrooms

1 large carrot, shredded

1 small head of broccoli, cut into florets

4 cups kale, cleaned, de-veined and sliced into wide ribbons

1/2 cup water

2 – 3 T soy sauce

2 – 3 T sesame oil

1/2 cup chopped cashews

Steamed Wild Rice (Optional)

In a large sauté pan, or wok if you have one, heat the olive oil and add the onion, garlic, ginger and chili flakes. Cook over medium heat until ingredients begin to soften and become aromatic. Add in the mushrooms and cook, stirring occasionally until the mushrooms have given up most of their water, are soft and shrunken and beginning to brown. Add the carrot, broccoli florets, kale ribbons and sprinkle with the water. Cover the cooking pan and steam 2 minutes. Remove the cover, turn up the heat to high and stir constantly until all the water has evaporated. Turn off the heat and drizzle with soy sauce and sesame oil to taste. Serve topped with chopped cashews with steamed wild rice.

  • Jon

    teevoz, your observation about mellow kale is right on the mark. In fact, kale gets better with cold weather which sweetens it. One of the benefits of the winter farmers markets is experiencing the best of what is considered the “off season” for markets, hearty greens and delicious roots – and which in the early spring will include asparagus and pea shoots that are often past their season before the summer markets begin.

  • teevoz

    My husband and I were at that farmer’s market today and we sampled this dish – it was totally delicious! The kale was mellower than I expected, and the whole thing was really good. I love the idea of pairing this with a poached egg!