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
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.
