INGREDIENTSRawSpiceBar's Shichimi Togarashi
1 tablespoon vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
1/2 cup edamame
2 cups kale
1 cup cooked wheat berries
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
Salt, to taste
- Heat a wok or large skillet over medium high heat. Swirl in the oil and stir fry onions with salt, about 4-5 minutes. Add garlic and stir until fragrant, about a minute. Stir in edamame and kale, cooking about 4-5 minutes. Add wheat berries and RawSpiceBar's Shichimi Togarashi and stir fry 1 minute more to heat through.
- Stir in rice vinegar and soy sauce. Stir fry another minute to combine. Serve & enjoy!