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Asian Savoury Mushroom Basil Stir Fry



  • 1 jar of Savoury Mushroom Basil Sauce (500ml)
  • 3 liters of vegetable stock
  • 1 large bag of Kale salad mix
  • 3 large peeled and julienned carrots
  • 1 head of broccoli chopped into small pieces
  • 1 lb of green beans, cut in half
  • 2 large zucchini julienned
  • 1/2 head of cabbage shredded
  • 3 pieces of fresh garlic finely chopped
  • 1 large sweet onion thinly sliced
  • 1/4 low sodium soy sauce
  • 1/8 cup EVVO salt and pepper to taste


In a large stock pot, heat olive oil and simmer sweet onion and garlic until golden brown, use low heat to start. Add stock and bring to a boil. Once a full boil is on, add the carrots, broccoli, green beans, and cabbage. Cook until vegetables are tender but not overcooked. Lower heat and add zucchini and the kale salad mix. Cook on medium heat for another 20 minutes, and then add the jar of Savoury Mushroom Basil Sauce, soy sauce and lower heat to a minimal simmer. Add salt and pepper to taste, according to preference. Cook down for another 15 minutes and get those bowls out ready to serve!

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