Hot ‘n’ Sour Stir-fry

This kale dish is based on a favorite Hot n’ Sour Soup from a Seattle restaurant. Tonight we skip the soup part and add more vegetables, specifically kale. This cozy comfort-food version of stir-fry combines hot, savory, sweet and sour flavors with lots of texture.

As this is referred to as a Hot’n’ Sour dish, it uses cayenne pepper. The recipe calls for 1/8 tsp. to 1/4 tsp. cayenne. If you have a low tolerance for hot foods use 1/8 tsp!

Grocery List: Hot 'n' Sour Kale Stir Fry
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Hot n Sour Stir Fry

Produce

1 bunch Lacinato kale

garlic(if needed)

1 sweet onion

1 red bell pepper

5 oz. broccoli

5 oz. white or crimini mushrooms

2 Roma tomatoes

1 piece ginger root

Canned/Dried Foods

brown rice (if needed)

one 8 oz. can sliced water chestnuts

one 8 oz. can bamboo shoots

low sodium veggie broth (if needed)

sesame oil (if needed)

low sodium soy sauce (if needed)

rice wine vinegar (if needed)

white granulated sugar(if needed)

cayenne pepper (if needed)

cornstarch(if needed)

white wine to cook with (if needed)

Frozen Foods:

frozen peas (if needed)

Meat/Fish/Poultry

Chilled Foods/Dairy

eggs(if needed)

1 package Asian-style baked tofu

Nutritional Value Hot 'n' Sour Kale Stir fry

Nutritional Analysis

Hot n Sour Stir Fry

Per Serving

Calories: 600

Protein: 24 g

Carbohydrates: 90 g

Total Fat: 16 g

(Saturated Fat:) 2.5 g

Dietary Fiber: 8 g

Cholesterol: 75 mg

Sodium: 560 mg

% calories from fat: 24 %

Serving Size:

Two-thirds cup (5.3 oz.) cooked rice with 2 C. Stir Fry mixture over the top. Top with fresh chopped tomatoes.

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