# Stir-Fry Veggies

## Core Recipe

- 1 bunch kale, broken into bite size pieces (no or few stems)
- 1 serrano pepper, thinly sliced
- 1/2 red bell pepper, cut in strips
- 1/2 yellow bell pepper, cut into strips
- 1/2 bunch baby broccoli
- 3 shittake mushrooms, cut into strips
- 1 carrots, diced or julienned
- 1 parsnips, diced or julienned
- 1/2 meyer lemon, juiced
- 2 cloves garlic, minced
- 2 cloves shallots, minced
- ~2 tbsp. olive oil
- ~1 tbsp. soy sauce
- ~1 tsp. fish sauce
- ~1 tsp. sesame seed
- ~1 tsp. ginger powder
- ~1/2 tsp. onion powder
- ~1/2 tsp. cayenne pepper
- ~1/2 tsp. smoked paprika
- salt & pepper to taste

1. In a wok, add some olive oil and parsnips, carrots, shallots, garlic.

2. Sauté on medium-high heat for 5-8 minutes.

3. Add mushrooms, all peppers and broccoli. Spice to taste, sauté for 3-5 minutes.

4. Add kale, soy sauce, fish sauce, rest of spices; sauté for 3-5 minutes.

5. Remove from heat and add lemon juice. Serve warm.

## Alternative Ingredients

Meant to be seasonal and flexible. Consider alternatives:

- mustard greens
- dandelion
- different mushrooms
- peppers
- onion
- tomato
- bok choy
- brussel sprouts
- corn
- sunchokes
- crosne
- nuts
- spices
-  different oils/sauces