Vegetable Stir-Fry with Endive and Shiitake Mushrooms


2 tsp canola oil

1 tbsp minced fresh ginger

3 cloves garlic, minced

8 oz. shiitake mushrooms, sliced

8 oz. crimini (Baby Bella) mushrooms, sliced

4 heads endive, cut in half lengthwise, then sliced crosswise

1 tbsp plus 2 tsp soy sauce

3/4 tsp chili garlic sauce


1. Heat the canola oil in a large nonstick skillet set over medium-high heat.

2. Add the ginger and cook, stirring, for 1 minute. Add the garlic and cook for additional 30 seconds.

3. Add the shiitake and crimini mushrooms, and cook until the mushrooms are almost soft, about 3 minutes.

4. Add the endive and cook until tender, about 2 minutes.

5. Stir in the soy sauce and chili-garlic sauce. Serve.

Dara Michalski is one of five food bloggers associated with our OnDiva ambassadorship.  She is the writer, recipe developer and photographer behind the award-winning food blog, Cookin’ Canuck.