Wednesday, February 13

Winter Veggie Stir-Fry

I always find February to be one of the hardest months to eat healthy since it includes my fiance’s birthday and Valentine’s Day, and it’s usually one of the coldest months of the year. Salads are just so unappealing compared to warm stews and braises, but I can get excited about a flavorful stir-fry. This version is packed with some of my favorite winter veggies – kale, brussels sprouts, and broccoli – and tossed with a simple sauce made from just a few ingredients. It manages to be fairly hearty, especially when served alongside some brown rice, and it will make you feel a little less guilty about eating that box of chocolates.  

Purple Kale, Broccoli, & Brussels Sprouts Stir-Fry:
  • Heat 1 tbsp. canola oil in a wok over super high heat.
  • Add in 1 large head of broccoli florets, cut into small pieces, and 1 lb. of quartered brussels sprouts.
  • Cook for 5-7 minutes, or until caramelized and crisp-tender, then remove to a bowl and place the wok back over the heat.
  • Add in another tbsp. oil and 2 bunches of sliced purple kale,* large stems removed.
  • Cook kale for a few minutes, or until wilted, then add in 1 tbsp. minced garlic, 1 tbsp. freshly grated ginger, and 1 minced jalapeno pepper.**
  • Cook for another minute, or until garlic and ginger are fragrant but not brown, and add back in the rest of the vegetables.
  • Meanwhile, mix together 1/4 c. oyster sauce,*** 2 tbsp. soy sauce, 1 tsp. lime juice, and a pinch of sugar.
  • Pour sauce over the vegetables and toss to coat, about 1-2 minutes.
  • Serve with brown rice and enjoy.

Serves three-four
*I like purple kale for its color and tender stems and leaves, but any variety will do.
**Keep the seeds in for more spice, or remove them for a milder stir fry.
***Available in the Asian foods aisle of most grocery stores.