Kale with Mushrooms and Jalapeno 蔬菜菇类清炒墨西哥辣椒

It is not a big new idea to include tofu and/or mushrooms when one needs to quickly whip up a vegetarian stir-fry that makes up fiber and protein. Kale with Garlic and Mushrooms and Kale with Gojiberries are examples of healthy and quick stir-fries that I cook very often at home as I enjoy its fresh and light-tasting flavors as part of our everyday home-cooked meals. Today is the same, except the stir-fry is spiced up with red chili (or red jalapeno).

Stir-Fry Kale with Mushrooms and Jalapeno 清炒羽衣甘蓝,杏鲍菇,墨西哥辣椒
2 cloves of garlic, finely minced
2 red jalapeno (remove seeds completely or partially, depending how spicy you prefer), thinly slice, divided use (Note: use red chili instead of jalapeno)
3 Eryngii (king trumpet or king oyster) mushrooms, thinly sliced
1 tsp organic light soy sauce
Handfuls of chopped up organic kale, about 10oz
Pinch of sea salt and ground white pepper

Directions: Saute garlic and half the red jalapeno in a little cooking oil. Add the mushrooms and soy sauce and saute for 1 min. Cover the pan/pot and allow the mushrooms to cook and soften under low-medium heat. Add the kale when the mushrooms are tender and moist. Splash in a little water if mixture appears too dry. Gently cook the kale and mushrooms together for a few more minutes for flavors to combine. Garnish with remaining chili, and pinch of salt and pepper to taste.

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