Vegetable Stir-Fry with Kennewick-Irrigated Greens

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring fresh, crisp greens and colorful vegetables inspired by the abundant produce grown with Kennewick irrigation. This Asian Fusion-inspired vegetarian recipe, ready in about 27 minutes, pairs extra virgin olive oil, garlic cloves, fresh ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Asian Fusion cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger root, sautéing for 1 minute until fragrant but not browned.
  2. Step 2: Add 2 julienned medium carrots and 1 sliced red bell pepper to the wok. Stir-fry for 4-5 minutes until vegetables begin to soften but remain crisp.
  3. Step 3: Toss in 4 cups baby spinach and 2 cups chopped kale leaves, stir-frying for another 2 minutes until the greens are wilted but still vibrant.
  4. Step 4: Pour in 3 tbsp low sodium soy sauce and 1 tsp toasted sesame oil, stirring to coat all vegetables evenly and simmer gently for 1 minute.
  5. Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 3 sliced green onions on top.
  6. Step 6: Serve immediately over 2 cups warm cooked jasmine rice for a fresh, nourishing meal.

Frequently asked questions

How long does Vegetable Stir-Fry with Kennewick-Irrigated Greens take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetable Stir-Fry with Kennewick-Irrigated Greens?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Vegetable Stir-Fry with Kennewick-Irrigated Greens?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetable Stir-Fry with Kennewick-Irrigated Greens for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetable Stir-Fry with Kennewick-Irrigated Greens vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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