Everything but the Kitchen Sink Vegetable Stir-Fry

Basic Information
EVERYTHING BUT THE KITCHEN SINK VEGETABLE STIR-FRY
Ingredients:
SERVES 4:3 tablespoons of toasted sesame oil, plus more as needed1 medium yellow onion, sliced thin2 cloves of garlic, minced1 inch piece of ginger, peeled and sliced thinHalf a head of chinese cabbage, cut into thin ribbons8 ounces of shitake mushrooms, sliced thin1 orange or red bell pepper, seeds and ribs removed and sliced thinhalf a bunch of kale, stem removed and cut into bite-size strips1 small can of water chestnuts¼ cup of tamari or shoyusea salt to taste
Preparation:
Heat up a wok or large skillet with the sesame oil. Saute the onion until softened and translucent, about 8 minutes. Add the garlic and ginger and saute another minute. Add the mushrooms and bell peppers and sauté another 8 minutes until tender. Then add the cabbage, kale and tamari sauce to the mixture. Cook until everything is wilted and soft. Taste and season with more salt if needed. When everything is cooked, add the water chestnuts and stir to warm through. Author: Jessica P. Cooper HHC, AADP, Health Supportive Chef and Nutrition Educator