Mushrooms & Snow Peas with Kale Rice


Another creamy dreamy Thai meal with loads of flavor, color, and veg. Delicious!!!

Mushrooms & Snow Peas with Kale Rice
Serves: 2
  • 1 TB hot oil (or plain veg oil)
  • 1 inch grated ginger
  • 3 garlic cloves minced
  • 5 oz sliced mushrooms
  • 2 handfuls snow peas
  • 1 cup coconut milk
  • 1 tsp fish sauce
  • 1 TB soy sauce
  • 2 servings whole grain brown sushi rice, prepared according to directions
  • 2 TB rice wine vinegar
  • 1 bunch chopped kale (2-3 big handfuls)
  • soy sauce to taste
  • ½ red onion diced large
  1. Heat a wok and a large skillet. Add oil to each.
  2. In the skillet add red onion to saute on medium until tender. In the wok add ginger and garlic to stir fry for a couple minutes. Add mushrooms to the wok, stir fry a couple minutes more. Add snow peas to wok, stir fry a couple minutes until bright green and still crisp. Add coconut milk, fish sauce, and soy sauce to the wok. Stir and allow to bubble for just a couple minutes. Pull off heat.
  3. Once mushrooms are added to wok, that's a good time to check onions in skillet for tenderness. Add rice, rice wine vinegar, and kale. Toss to incorporate. Cover and steam while tending to wok for a few minutes.
  4. Serve rice and mushrooms/snow peas side by side on the plate.
  5. Add soy sauce and hot pepper to taste.

I was disappointed not to find great looking kale this day. I actually used parsley in the rice instead along with a small amount of cilantro. It would have been just fine, but I added WAY too much parsley. Stick with kale or wait until another day. Live and learn.

I prepare everything for this recipe ahead of time and have it ready in separate little bowls. Dishes galore! (bowls for minced garlic/ginger, coconut milk/soy sauce/fish sauce, onion, mushrooms, peas, kale) Otherwise there is just too much going on at the same time to get the timing right. It goes fast.

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