(S) Kale Stir-Fry
(S) Kale Stir-Fry
By: Rachel's Tea
Info
Info
Servings
4
Prep-Time
10 Min
Cook-Time
20 Min
Cal/serving
207
Ingredients
- Fresh kale 1 lb.
- Canola oil 2 Tbsp.
- Onion (chopped) 1
- Garlic (finely chopped) 4 large cloves
- Red bell peppers (thinly sliced) 2
- Carrot (peeled and grated) 1
- Tiny broccoli florets 3 1/2 oz.
- Chili flakes dried (optional) One pinch
- Vegetable stock 1/2 cup
- Fresh bean sprouts 4 oz.
- Salt To taste
- Pepper To taste
- Cooked rice to serve
- Lemon wedges to serve
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Note:-
For A Delicious Dinner!
Method
- Using a sharp knife, remove any thick central cores from the kale.
- Stack several leaves on top of each other, then cut across them into fine shreds; repeat until all the kale is shredded. Set aside.
- Heat oil in a large wok or saucepan with a lid over high heat for 30 seconds.
- Add the oil, swirl it around to coat the bottom, and heat for 30 seconds.
- Add the onion and stir-fry for about 3 minutes, the add the garlic, bell peppers, and carrot and continue stir-frying until the onion is tender and the bell peppers are starting to soften.
- Add the broccoli and chili flakes and stir. Add the kale to the wok and stir, then add the stock and salt and pepper to taste.
- Reduce heat to medium, cover, and simmer for about 5 minutes, until the kale is tender.
- Remove the lid and allow any excess liquid to evaporate.
- Use 2 forks to mix the bean sprouts through the other ingredients, then adjust the seasoning, if necessary. Serve the vegetables on a bed of rice, lemon wedges on the side.
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