Ingredients for Polish Stir Fry Rachael Ray Vegetarian Version
- Butter
- Pierogi
- 8 oz vegetarian kielbasa (Tofurky or Boca), sliced
- Vegetable Oil
- Red Onion
- 1 bunch kale, stems removed and chopped
- Sauerkraut
- Dried Mustard
- Sweet Paprika
- Salt And Pepper
- Fresh Dill
- Chives
- Sour Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Polish Stir Fry Rachael Ray Vegetarian Version? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Polish Stir Fry Rachael Ray Vegetarian Version
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, carrots, and potatoes; cook for another 5 minutes, stirring occasionally.
- Stir in kale (or beet greens), vegetarian kielbasa (if using), salt, pepper, and paprika.
- Pour in vegetable broth and bring to a simmer.
- Reduce heat to medium-low, cover, and cook until vegetables are tender, about 10-15 minutes.
- Add frozen pierogies to the skillet and cook until heated through, about 5 minutes, stirring gently.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
23g
Fat
72g
Carbs
9g
