- 2 tbsp olive oil
- 1 leek
- 2 cloves garlic
- sprinkle of sea salt
- 2 c broccoli
- 3-4 turnips thinly sliced, peeled
- 1 carrot chopped or grated
- 1 c mushrooms sliced
- 1 bunch kale thinly sliced, stock removed
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tbsp white cooking wine
- 1 tsp sesame oil
- 1 tsp rice vinegar or apple cider vinegar
- 1 tsp molasses
- 1/8 tsp ginger powder
- pinch red pepper flakes
Slice leek in thin slices up to dark green and including a bit of it. Dice the garlic. Saute the leek and garlic in oil.
Prepare other veggies, chopping, peeling and cutting into bite size pieces and place in pan with leeks and garlic. On med to high heat stir and fry the veggies for about 5 min.
In a small bowl, add soy sauce, cornstarch, cooking wine, sesame oil, vinegar, molasses, ginger powder and pepper flakes, stir until combined and mixed evenly.
Add the sauce mix to the veggies and cook until fork tender. Continue stirring so the bottom does not burn.
Serve over steamed rice or with some grilled chicken.