Kale & Crimson Cabbage
Source of Recipe
Bernice
List of Ingredients
Kale & Crimson Cabbage
1/2 lb (230 g) bunch kale, chopped
1 tablespoon (15 ml) light sesame oil
1 cup (250 ml) leek, thinly sliced
1 teaspoon (5 ml) fresh ginger, grated
2 cups (500 ml) green or red cabbage, thinly sliced
2 tablespoons (30 ml) vegetable stock or water
vinegar & salt to taste
Recipe
Set a wok over medium-high heat.
Add the oil & swirl it to coat the inside of the wok.
Add the leek & stir fry for about 1 minute.
Stir the kale stems into the wok & continue to stir fry for about another minute or so until they are almost tender.
Add the ginger & cabbage to the wok, then gradually add the kale leaves & stir fry for several minutes longer until the kale is just tender.
If the wok becomes dry, add some stock or water.
Cover the pan & steam briefly.
Season the vegetables with vinegar & salt, then serve immediately.
Serves 4
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