John Myers
Contents
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Ingredients
- 500 g Fresh kale plucked
- 100 g 2 red onions
- 5 g 1 clove of garlic
- 15 g 1 piece of ginger
- 15 g 1 Red chilli pepper
- 1 tbsp Sunflower oil
- 200 ml / 1 tsp instant stock Vegetable broth
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Liquid Maggi wort
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Instructions
- Clean / pluck the kale, wash in a kitchen sieve and place in a bowl while dripping wet. Peel the onions, quarter them and cut into strips / assemble apart. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the wok, add sunflower oil (1 tbsp), heat and add onion sticks, garlic clove cubes, ginger cubes and chilli pepper cubes and sauté / stir fry until translucent. Add the plucked kale while dripping wet and fry with constant stirring. The kale should reduce / collapse by about half in volume. Deglaze / pour in the vegetable stock (200 ml) and sprinkle with sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), liquid Maggi seasoning (1 tbsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill ( 4 big pinches). Simmer / cook kale wok with lid for approx. 10 - 12 minutes. The kale wok is good as a salad or as a side dish, but it also just tastes like that.
