Chinese-style kale
Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces
1
rating
Difficulty and servings
Serves 2 - 3
Preperation and cooking times
Prep 5 mins
Cook 10 mins
Low-fat
- Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.
- Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.
- Stir in the soy and oyster sauces and heat through to serve.
Try with...
Grilled chicken, pork or beef and a bowl of aromatic steamed rice
Per serving
95 kcalories, protein 4g, carbohydrate 4g, fat 7 g, saturated fat 1g, fibre 3g, salt 2.26 g
Recipe from Good Food magazine, February 2008.
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http://www.bbcgoodfood.com/recipes/5138/
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Ingredients
- 1 tbsp vegetable oil
- 1 large garlic clove , sliced
- 200g bag kale
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
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Difficulty and servings
Serves 2 - 3
Preperation and cooking times
Prep 5 mins
Cook 10 mins
Low-fat
Ingredients
- 1 tbsp vegetable oil
- 1 large garlic clove , sliced
- 200g bag kale
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
Per serving
95 kcalories, protein 4g, carbohydrate 4g, fat 7 g, saturated fat 1g, fibre 3g, salt 2.26 g
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01 March 2008
Nona rated and commented on this recipe
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