Hot ‘n Sour Kale 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…in this case, kale. This cozy, comfort-food version of stir-fry combines hot, savory, sweet and sour flavors with lots of texture.
If using homemade marinated grilled tofu and if needed, make Marinated Grilled Tofu (Extra Recipe Info.) during the day today. You’ll need to thaw some frozen, ultra-firm tofu this AM.
Grocery List Hot'n SourKale SF
Tuesday, Hot n Sour Kale Stir Fry
Produce
garlic (if needed)
1 red onion
1 bunch lacinato kale
5 oz. Cremini 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 Kale Stir-Fry
Nutritional Analysis
Hot ‘n Sour Kale Stir Fry
Per Serving
Calories: 540
Protein: 20
Carbohydrates: 76 g
Total Fat: 17 g
(Saturated Fat: 2.5 g
Dietary Fiber: 8 g
Cholesterol: 185
Sodium: 720
% calories from fat: 28.4 %
Serving Size:
Two C. soup with 2 slice whole-grain bread and 1 side salad with basil vinaigrette dressing. Finish with 1/2 a sliced nectarine.
