Name: Veggie Stir Fry
Ingredients: 1 Bunch Kale (stems removed and leaves chopped); 2 Large Turnips (peeled and diced); 1-2 Medium Zucchini (diced); 1 Medium Onion (Chopped); 2-3 Cloves Garlic (Minced); 3 Tbsp Olive Oil (For cooking the veggies, I use a lot more); 2 Tbsp Soy Sauce; 1 Tbsp Rice Vinegar; 1 Tsp Sesame Oil; 1 Sprinkle Red Pepper Flakes (Highly recommended)

Veggie Stir Fry

The ingredients in this recipe are just vegetables that I had around the house from local farms. You can add almost any vegetable or meat you have on hand to the stir fry.

Print Recipe

Course Main Course

Cuisine Japanese

Equipment

1 Instant Pot
1 Large Skillet

Ingredients

1 Bunch Kale stems removed and leaves chopped
2 Large Turnips peeled and diced
1-2 Medium Zucchini diced
1 Medium Onion Chopped
2-3 Cloves Garlic Minced
3 Tbsp Olive Oil For cooking the veggies, I use a lot more
2 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
1 Tsp Sesame Oil
1 Sprinkle Red Pepper Flakes Highly recommended

Instructions

Rice

Cook Nishiki Rice with the Instant Pot recipe on this site.

Stir Fry

Cook all veggies except garlic and kale in olive oil until amost done
Add garlic and kale at the end, let the kale wilt completely
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, salt, pepper, and red pepper flakes if using.
Pour the sauce over the vegetables in the skillet. Stir well to coat all the vegetables.
Cook for another 2-3 minutes, allowing the flavors to meld together.
Serve the stir-fry hot over cooked rice