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
Tuesday, Hot n Sour Kale Stir Fry
Produce
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)
Meat/Fish/Poultry
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.
