Easy Weeknight (almost) Stir Fry

Ingredients:

2-4 cups sliced mushrooms

1 medium to large onion roughly chopped

2-4 cloves of garlic minced

1TBS grated ginger

1TBS Braggs No Salt 24 herbs and spices (any no salt spice will work, make sure it  has just single herbs and no fillers)

1/4 tsp five spice

1 -2 tsp black pepper

1TBS vegan oyster sauce (I find mine at a local Asian market)

1TBS dark soy sauce

1TBS rice vinegar

1/4-3/4 cups vegetable broth

2-4 cups chopped kale (I also use the stems)

2-4 cups pre-cooked rice (I used 4-day-old rice from the refrigerator)

Instructions:

In a large skillet (I use stainless steel), cook the mushrooms and onions until they are soft and begin to release their liquid (add 1 TBS at a time of the vegetable broth to keep from sticking)=

Add the garlic, ginger, five spice, no salt 24 herbs and spices  and black pepper. Cook till the garlic and spices are fragrant and incorporated, about 30 -60 seconds. (add vegetable broth a little at a time to keep from sticking )

Add the vegan oyster sauce, dark soy sauce, and rice vinegar. Cook till flavors are combined about 30- 60 seconds.

Add kale and the rest of the vegetable broth depending your desired willted doneness of the greens and saucyness.

Add the pre-cooked rice to heat through and absorb any excess broth.

Cooking tip: I heated up the pre-cooked rice in the microwave with 1-2 tablespoons of vegetable broth for 2 minutes BEFORE adding it to the skillet to decrease the time for heating through.