I was pretty excited when I saw the dark green leaves bursting out of the top of my vegetable box this week, but then quickly I was lost. I felt like kale would be delicious but what to do with it? I've already made this, delicious by the way, but I wanted something else... Internet searching proved fruitless, so I changed tactic and figured that kale is really just a winter green so searched for 'greens' recipes. Many were a take on stir fry and I soon had my heat set on a big bowl of intensely flavoured stir fry on some steaming white rice.
I had planned on using oyster sauce, but checking the list of ingredients on a bottle in the supermarket, I decided to do my own thing. A simple stir fry, using mushrooms for a bit of oomph (I didn't want to just eat a plate of greens!) and some toasted cashews nuts for crunch.
Serves 2 generously
3 cloves garlic, finely chopped
1 chilli, finely chopped
1tbsp ginger, grated
250g mushrooms, sliced
100g kale, tough stalks removed and finely sliced
1 carrots, sliced lengthways and sliced
½ cup vegetable stock
3tbsp soy sauce
2tbsp sesame oil
Rice to serve
- Stirfrys are all about preparation, so sharpen you knife and make sure everything is ready beforehand.
- Heat a wok or large saucepan, toss in the cashews and move them around until golden and toasty. Remove.
- Continue heating the wok as hot as you can bear, glug in a little sunflower oil (or vegetable) and heat until smoking.
- Throw in the garlic, chilli and ginger, stirring frantically for a minute.
- Next add the mushrooms and carrots and fry hard for a few mins until starting to brown around the edges.
- Next add the kale, stir around and pour in the stock watching the pan spit and splutter, allow to bubble away for a few mins until the kale is cooked through and the stock reduced.
- Next stir in the sesame oil and soy sauce. Taste and add more of each to if you prefer.
- Serve with the rice and sprinkle over the cashew nuts.