This quick veggie stir-fry is an easy throw-together. This meaty ‘shrooms with healthy greens will hit the spot for a filling vegan stir-fry.
TIPS: Cornstarch is the key to making this sauce thick and velvety. Add veggies in stages for even cooking.
HARDWARE: Pan, Tongs, Knife, Cutting Board, Spoon, Mason jar/measuring cup,
PREP & COOK 15 minutes
READY IN 10 minutes
4 tablespoons Just Add Beer Szechuan Black Vinegar Sauce
2 tablespoon Golden Road Hefeweizen or Your Favorite Beer
5 ounces Baby Kale
5 ounces Sliced Baby Bella Mushrooms
1/2 large Red Onion (large dice)
1 tablespoon Canola Oil
1/4 teaspoon Cornstarch (or Potato Starch)
Salt & Pepper to taste
STEP 1: MAKE SAUCE
Combine 4 tablespoons Smoky Japanese Miso BBQ + 2 tablespoons Golden Road Hefeweizen + 1/4 teaspoon cornstarch in a mason jar/measuring cup and combine thoroughly. Set aside.
STEP 2: PREP VEGGIES
Wash kale and mushrooms (wash quickly, drain thoroughly). Cut onion into large diced pieces.
STEP 3: SAUTÉ
Add oil to pan over high heat until it begins to smoke. Add mushrooms – do not stir or move. Let mushrooms caramelize (2-3 minutes) in place to get desired texture and color. Add onion. Sauté 1 minute until onion is still crisp and sweet. Add Kale. Quickly toss to slightly wilt. Add Sauce. Sauté 30 seconds until sauce thickens.
STEP 4: PLATE & SERVE
Serve over steamed brown rice, ramen noodles or your favorite starch.