Mushroom, soybean sprout, and Chinese kale stir-fry with spicy pickles

In the ongoing challenge to use up all the CSA cucumbers, we’ve resorted to making meals that pair well with popular cucumber items, like pickles. And what goes with pickles? Stir-fry! Just go with it. The pickles are easy to make and extremely refreshing. Just slice up all the pickles in your CSA box very thinly. Then mix together 1 cup rice vinegar, some Siracha, 1-2 tsp turbinado sugar, a pinch of salt, and 1 tsp sesame oil. Pour it all in a jar and top it off with water so that all of the cucumbers are submerged.

For the stir-fry, saute four minced garlic cloves in a little sesame oil. Cook the mushrooms until they’re just releasing their juices, then remove from pan and set aside. Saute soybean sprouts in a little vegetarian oystermushroom sauce and soy sauce, adding more oil if needed. Add drained and rinsed black beans, Chinese kale (or other sturdy greens), and cook just until sauce is hot. Add the mushrooms back and cook 1-2 minutes, or until kale is your desired texture.


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