This thai inspired stir-fry is easy to make, but oh so yummy. And, it’s the perfect way to combine different green vegetables, such as sweet peas, kale, scallions, and edamame. Serve with sesame seeds and crushed peanuts over sticky rice. (*Indicates Star Hollow Farm produce.)
- 1 tbsp peanut oil
- 3 tbsp reduced salt tamari soy sauce
- 1/2 tbsp honey
- 1/4 tsp crushed red pepper
- 1 tbsp ginger, finely chopped
- 2 cloves garlic, minced
- 1 bunch of scallions, chopped*
- 1/4 lb shiitake mushrooms, rinsed and chopped*
- 1/2 cup fresh or frozen edamame beans
- 1 bunch lacinato kale (also called dinosaur or black kale), or other kale*
- 1 cup sweet peas, rinsed and cut in half*
- 1 package of tofu, drained and patted dry, and cut into 1 inch cubes
- Sesame seeds
- Crushed peanuts
- In a small bowl, combine soy sauce through red pepper. Set aside.
- Heat peanut oil over medium-high in a large saute pan or wok. Add ginger through mushrooms, and cook until almost tender, about 5-10 minutes.
- Meanwhile, if using frozen edamame beans, microwave in a bowl, covered, on high for 1 minute.
- Add edamame through tofu to wok. Cook over medium heat, until kale wilts. Add soy sauce mixture. Cook for another 5 minutes, or until the kale is tender.
- To serve, place about 1/2 cup sticky rice in a bowl, top with 1 cup onion/greens mixture, and tofu. Sprinkle with chopped scallions, sesame seeds, and chopped peanuts.