Ingredients

2 cups oyster mushrooms

2 cups high protein tofu

2 cups curly kale

½ cup green onions

¼ cup cilantro

2 Tbsp coconut aminos

2 Tbsp sesame oil

2 Tbsp olive oil

1 Tbsp rice vinegar

Directions

• In a small bowl, whisk together the coconut aminos, sesame oil, and rice vinegar.
• Pull apart the oyster mushrooms lengthwise for long, thin strips.
• Toss the mushrooms in the coconut aminos mix.
• Dehydrate the mushrooms for 1 hour at 118°F  to use in recipe or add them to the wok in step 5 with the coconut aminos first, adding the other items to follow in steps 6-9.
• In a wok or a skillet, add 1 Tbsp olive oil and then the mushrooms, green onions, and cilantro. Then begin to mix together on medium heat.
• Slice the tofu lengthwise and add into the mix.
• Sear the whole mix on high for about 3 minutes.
• In a mid-sized mixing bowl, toss the kale with 1 Tbsp olive oil.
• Place the kale mix followed by the stir-fry mix on a plate and enjoy.