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Stir-Fried Sesame Broccoli and Kale

This vegetarian entree features Asian flavors and is full of vegetables with a level of spice from the sambal that you control.

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Yield: 2 servings

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Active Time: 10 minutes
Start to Finish: 10 minutes

For this recipe you’ll need:

1/2 cup Ginger Teriyaki Sauce and Marinade (link to recipe below)
1 teaspoon cornstarch
2 teaspoons grapeseed oil
2 cups broccoli florets
1 packed cup kale leaves
1 cup shelled edamame
1 Granny Smith apple, julienned
2 teaspoons sesame oil
1/2 to 1 teaspoon sambal (optional)
1 scallion, thinly sliced on the bias (optional)

Combine sauce and cornstarch in a small mixing bowl. Whisk until combined.
Heat a large sauté pan or wok over medium-high heat, and add the oil. Stir-fry the broccoli for 1 to 2 minutes, until bright green all over. Add the kale leaves, and continue to sauté for 1 to 2 more minutes, until the vegetables are just tender. Add the edamame and sauté until they are heated through, about 1 minute. If the bottom of your pan gets too brown, add a splash of water to deglaze.
Stir the sauce again to ensure the cornstarch is well combined. Reduce the heat to medium and pour in the sauce. Cook, stirring occasionally, until the sauce is bubbly. Remove from heat.
Stir in the sesame oil and sambal (if using). Serve over steamed rice, garnished with scallions, if desired.

NOTE: Click here for the Ginger Teriyaki Sauce and Glaze recipe.