This flavoursome Kale Mushroom & Bean Stir-Fry, will warm you up and cheer you up for sure! it tastes divine, easy to make, and you get 5 out of your recommended 5 veggies a day! In one bowl! How good is that?
Also! This is such a hearty flavoursome meal, that will keep you full and can be made in under 25 minutes!
fancy a quick and healthy dinner? This is the one!
Stir-fries are another example of a fast and utterly delicious weeknight meal idea.
I love a good stir-fry, they are normally super easy to make, and always taste so good, so comforting too.
When I don’t know what to make, I just slice up leftover veggies in the fridge, then stir-fry them with some condiments, and there you go – a delicious weekday meal, that uses up your veggies in the fridge instead of throwing them away + you get a perfectly decedent meal made in under 20 minutes.
More Vegan Stir-Fry Recipes:
Anyway, please do let me know how you found this Kale Mushroom & Bean Stir-Fry recipe if you do try it and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
2 tablespoons peanut oil best ( but sub for any other oils you have if you don’t have peanut oil )
2 cups (140g) cauliflower florets
1/4 cup/60g water
1 tablespoon finely grated ginger
1 teaspoon red chilli flakes
1/2 cup (75g) raw cashew nuts (optional)
13oz400g one can/tin of butter beans
200g fresh shiitake mushroom, sliced
1/2 red bell pepper, sliced (75g)
300g kale, shredded ( about 3 handfuls )
sliced spring onions, sesame seeds and chilli flakes, to serve
For the stir-fry sauce:
1/4 cup (60ml) light soy sauce or tamari
2 tablespoons Shaoxing wine(rice wine) or sub for dry red sherry
1 1/2 tablespoons maple syrup
1 teaspoon Chinese five-spice powder
2 teaspoons sesame oil
2 tablespoons water
1. Make the stir-fry sauce by mixing all ingredients in a lidded jar and shaking well. Can be stored in the fridge for up to five days and used as required.
2. Heat a large wok on high. Add one tablespoon peanut oil. Add cauliflower and stir fry on high for a couple of minutes until starting to char. Reduce heat to medium, add 1/4 cup water and cook for approximately 8 – 10 minutes until the cauliflower is just tender and water has dried up. Remove to a bowl and set aside.
3. Heat the wok on high. Add the remaining tablespoon of peanut oil. Stir fry ginger, chilli, cashew nuts and mushroom on high for a minute until mushroom is glazed and starting to soften. Add the pepper and kale. Stir fry for another minute until kale is glossy.
4. Add the cooked cauliflower and butter beans and the stir-fry sauce to the wok and toss and cook for a couple of minutes until thoroughly coated and warmed through, and the sauce has reduced a bit.
Garnish with sliced spring onions, sesame seeds and extra chilli flakes.
Serve immediately with steamed rice on the side if you like.