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Kale Carrot and Broccoli Stir-Fry

Learn how to make a healthy vegetarian kale carrot and broccoli stir-fry in just minutes! Perfect for a quick lunch or dinner for two! 
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Course: Lunch, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 2 servings

Ingredients

  • 1 tablespoon grape seed oil
  • 2-1/2 cups kale chopped
  • 1 cup sliced carrots
  • 1 cup brocoli floretts
  • 1/2 red bell pepper sliced thin
  • 8 oz. sliced water chestnuts drained
  • 1/4 cup green onions sliced and divided
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons lower-sodium soy sauce
  • 1 teaspoon peeled and minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame seeds

Instructions

  • To make the sauce combine, 1 tablespoon finely chopped green onions, 2 teaspoons rice wine vinegar, 2 teaspoons lower-sodium soy sauce, 1 teaspoon peeled & minced fresh ginger, 1 teaspoon minced garlic, 1 teaspoon sesame oil, 1 teaspoon honey, 1 tablespoon hoisin sauce. Mix together and set to the side.
  • Heat the wok on high heat. Pour the grape seed oil in the wok and swirl. Heat for one minute and then place the kale, broccoli, carrots, and red bell pepper  in the wok with 2 tablespoons water. Mix well and place a lid and cook for 3 minutes (stirring occasionally--this will help steam the vegetables).
  • Add the water chestnuts and continue cooking vegetables and mixing the vegetables around the wok so that they don't burn. Once the vegetables are al dente (about 5-7 minutes total) pour in the sauce. Mix constantly until everything has been coated with sauce. Cook for one 1 minute, remove from heat. Plate and sprinkle the remaining green onions and sesame seeds on top. Enjoy.
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