Total Time: 15 minutes | Servings: 4

Ingredients

• 2 tablespoons tamari
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 teaspoon sesame oil
• 1 tablespoon canola oil
• 4 large portobello mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 teaspoon red pepper flakes
• 1 large red bell pepper, sliced
• 2 cups kale, stemmed and chopped

Preparation

• In a measuring cup, combine the tamari, rice vinegar, maple syrup and sesame oil. Reserve.
• Place a wok or large saute pan over high heat. Drizzle with canola oil and swirl the pan to coat. Add half of the portobello slices and stir fry until shrunken, then transfer to a plate. Sear the second batch of mushrooms and place on the plate.
• Add the garlic, ginger, red pepper flakes, bell pepper and kale and stir fry until the pepper is softened slightly. Add the mushrooms back to the pan, then stir the sauce and drizzle over the pan. Stir until slightly thickened.

Nutritional Information

120 calories, 4.5 g. fat, 0 mg. cholesterol, 540 mg. sodium, 18 g. carbohydrate, 4 g. fiber, 6 g. protein