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Meatless May: Load'em Up Vegetable Stir-Fry


It’s a struggle for most households—I simply cannot seem to get enough servings of vegetables in my family’s daily diet. However, like any food, vegetables with great flavor don’t create complaints; they elicit compliments—even from kids.

Serve these nutritious veggies over some brown rice, noodles, or quinoa and your family will not only leave the table with satisfied appetites and smiles on their faces but also with the vitamins and minerals their bodies need for good health.

Serves 4


  • 8 ounces rice vermicelli noodles
  • 3 cups boiling water
  • 2 tablespoons olive oil
  • 1 leek, pale green and white parts, thinly sliced vertically
  • 1-inch knob ginger, finely grated
  • 1 garlic clove, minced
  • 1/4 head of broccoli, florets trimmed
  • 1/4 head of cauliflower, florets trimmed
  • 1 carrot, peeled and sliced
  • 4 dried sliced lotus root, rinsed (optional)
  • 3 tablespoons low-sodium soy sauce
  • 1/2 bunch of kale, washed

Method of Preparation:

  1. Add the vermicelli noodles to a bowl. Pour the boiling water over the noodles, stirring every so often with a fork, and allow to stand for about 1 to 3 minutes or per your package’s instructions. Drain the noodles and set aside.
  2. In a sautè pan set over medium heat, add the olive oil. When the oil is hot, add the leek and cook until softened, about 2 minutes. Next, stir in the ginger and garlic; give it a toss and add the broccoli, cauliflower, carrot, and lotus root, if using, cooking for about 5 minutes, until the vegetables are slightly softened and bright in color. Pour in the soy sauce and add the kale; cover the pan and cook for an additional 3 to 5 minutes, until the kale is bright in color and slightly wilted. Add the cooked noodles to the stir-fry mixture and toss, adding a splash more soy sauce if you like. Don’t be shy to grab a fork and really get in there so everything is thoroughly mixed together. Divide among the bowls and serve immediately.
  3. Enjoy!
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