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 Stir-fried Kale
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Tuesday, Hot n Sour Kale Stir Fry


garlic (if needed)

1 red onion 

1 bunch lacinato kale

5 oz. Crimini mushrooms 

1 thumb fresh ginger

1 medium tomato 

Canned/Dried Foods

brown rice (if needed)

low sodium vegetable broth (if needed)

low sodium soy sauce (if needed)

one 6 oz. can sliced water chestnuts (if needed)

sesame oil (if needed)

white vinegar (if needed)

granulated sugar (if needed)

cornstarch (if needed)

cayenne pepper (if needed)

Frozen Foods

frozen peas (if needed)


Chilled Foods/Dairy

16 oz. plain, ultra-firm tofu (if making homemade marinated tofu.)

one package Asian flavored baked tofu (if not making homemade marinated tofu.)

eggs (if needed) 

Nutritional Value Hot 'n' Sour 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.