Mushroom & Edamame Stir Fry
Serves 2
1 cup kale leaves, finely chopped
2 cups edamame
1.5 tsp sesame oil
10 cremini mushrooms, sliced
1 small brown onion
2 tbsp vegetable broth
2 tbsp tamari
1 tbsp ginger, fresh, finely grated
2 garlic cloves, minced
2 cups cauliflower rice
- Heat the sesame oil in a large pan over medium-high heat.
- Add the mushrooms and onions to the pan and cook for 5 to 8 minutes or until the mushrooms and onions have started to brown.
- Add the kale and stir to combine. Continue to cook until kale has wilted. Add in the edamame and cook for 2 to 3 minutes or until the edamame has warmed through.
- Meanwhile, in a small bowl combine the vegetable broth, tamari, ginger and garlic.
- Add the ginger and garlic sauce to the pan. Stir to combine and cook, stirring often, for 2 to 3 minutes more. Season the stir fry with additional tamari or sea salt if needed.
- To serve, divide the cauliflower rice between plates and top with the mushroom and edamame stir fry. Enjoy!
Leftovers
Refrigerate in an airtight container for up to four days.
More Flavour
Add rice vinegar, honey or red pepper flakes to the sauce.
Additional Toppings
Asian-style hot sauce or sesame seeds.
No Cauliflower Rice
Use white rice, brown rice or quinoa instead.
No Kale
Use spinach or Swiss chard instead.
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn