Monday, August 30, 2010

Stir-Fry Kale with Garlic and Mushrooms

Kale is so good that you have to eat them often (even Dr. Oz's Anti-Aging Green Monster has kale in it). But they are not as well-received as other common vegetables such as broccoli.  It has hints of bitter aftertaste, that is why. But I am not worried at all.

They are inferior in bitterness compared to bittermelon, so what is there to fear for me? Nothing. Jolly well treat it like any other leafy green or vegetable and fry it like the rest. With garlic, ginger and fresh shitake mushrooms (like most other Chinese stir-fry) and voila! Stir-Fry Kale with Fresh Shitake Mushrooms. Perfect for vegetarians.


Stir-Fry Kale with Fresh Shitake Mushrooms
Ingredients: kale leaves, rinsed thoroughly (Note: I go for organic kale ALWAYS), leaves can be torn into smaller pieces; 2-3 cloves garlic, thinly sliced; few thin slices of ginger; 6 fresh shitake mushrooms caps, thinly sliced; some water; drizzle of Chinese cooking wine; salt and pepper to taste

Directions: In a wok, heat some oil, then fry the garlic and ginger till fragrant. Add in mushrooms and fry till slightly tender. Add the kale leaves, mix well with garlic, ginger and mushrooms. Add in some water, cover the wok and allow everything to simmer. After about 5-8 minutes, the kale leaves have turned tender and water has mostly evaporated off. Add a final drizzle of cooking wine around the edges of the wok, quickly stir fry the kale leaves with the mushrooms again, salt and pepper to taste, dish out and serve.

This is for Two for Tuesdays: REAL FOOD.24TbadgeGIRLICHEF and My Meatless Mondays.MyMeatlessMondays

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