Baby Kale Stir Fry

Necessity is often the mother of invention.  For instance, a big bag of kale beginning to wilt in the fridge.  A storage container full of brown rice.  One small zucchini yelling, "Help!" from the crisper drawer.  Me, hungry.

I am not a terribly accomplished stir fry cook, but when I need to, I can pull together a fairly happy Asian-style meal in about the time it takes to chop and cook the vegetables if I have rice made.   This particular meal is mostly vegetarian, but it needn't be.  (Skip the fish sauce or honey in the sauces if you'd like a vegan meal.)

Breakfast Reuben in a Cup for Saint Patrick's Day

Here is it out of the cup.

Here it is in the cup.  You can eat it either way.

Preheat oven to 350 degrees Fahrenheit.

Spread 2 thin, trimmed slices of pumpernickel or rye with Dijon Mustard and place in buttered, oven-safe large cup or small bowl.  (For crispy toast, bake the mustard bread in oven for 5 min. before continuing.)  No oven-safe cup?  Use a Pyrex measuring cup.