Recipes

Garlic & Ginger Oyster Mushroom, Kale, and Carrot Stir-Fry

• Prep time: 10 mins

• Cook time: 10 mins

• Servings: 3-4 

Ingredients

• 2 tbsp olive oil or avocado oil (divided)

• 1 large bunch kale, stems removed and leaves torn into bite-sized pieces

• 4 cups oyster mushrooms, torn into bite-sized strips

• 2 large carrots, julienned or sliced into thin matchsticks

• 1 medium red onion, thinly sliced (optional)

• 4-6 cloves garlic, minced

• 1 tbsp fresh ginger, grated (optional, but recommended)

• 2 tbsp soy sauce or tamari

• 1 tbsp rice wine vinegar

• 1 tsp toasted sesame oil

• Salt and pepper to taste 

Instructions

1. Prepare the Ingredients: Wash and dry the kale and carrots. Slice the onions and garlic. Tear the oyster mushrooms into bite-sized pieces.

2. Sauté Mushrooms: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the oyster mushrooms in a single layer. Let them cook undisturbed for 3-4 minutes until they begin to brown. Stir and cook for another 2 minutes, then remove them from the pan and set aside.

3. Cook Aromatics and Carrots: Add the remaining 1 tablespoon of oil to the same skillet. Add the onion and carrots. Sauté for 3-4 minutes until the carrots are tender-crisp.

4. Add Greens: Add the garlic and ginger to the carrots, cooking for 1 minute until fragrant. Add the kale and cook for 2-3 minutes, stirring frequently, until the kale is bright green and just wilted.

5. Finish: Add the browned oyster mushrooms back into the pan. Pour over the soy sauce, rice wine vinegar, and toasted sesame oil. Stir-fry for 1 minute to heat everything through and combine the flavors.

6. Serve: Taste and adjust seasoning with salt and pepper. Serve immediately, optionally garnished with sesame seeds. 

Tips

• Oyster Mushroom Prep: For the best texture, dry-sauté the mushrooms first (without oil) until they release their water and become slightly crispy, then add the oil.

• Kale Texture: If you prefer very tender kale, add a splash of water or veggie broth during step 4 and cover the pan for 2 minutes to steam it.

• Serving Suggestions: This dish pairs well with brown rice, quinoa, or as a side for baked tofu, chicken, or fish

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