This Kale Stir-fry is an easy vegetable side dish you can make in 15 minutes. It's flavored with garlic and chicken bouillon powder. Compared to other leafy vegetables, kale has a "crispier" texture in the leaves. That's why I like to cook it slightly longer and do a frying+steaming technique to cook it through.
The kale I'm using today is from my mom's garden. My mom is going on vacation, and my dad doesn't cook, so they gifted me everything that was left over. So far, I've made pork and pumpkin soup, bittermelon stir-fry, and now this kale stir-fry.
The kale from their garden looks a bit different than store-bought kale. The leaves are less dark and they are a bit thinner too. Regardless, I'm going to cook it in the same way that I always cook my kale, so no need to worry about anything from your end.
How to prepare kale for stir-fry
If you have ever prepared kale, you know the stems are basically inedible. They are extremely fibrous so you want to remove them from the leaves. The way I do it is by folding the leaf in half and tearing off the stem until it's separated from the leaf. Then just tear the leaf into smaller pieces and discard the stem.
Cooking process
Garlic Kale Stir-fry
Ingredients
- 1 bunch kale
- ¼ cup water
- 1 teaspoon chicken bouillon powder
- ¼ teaspoon sugar
- 1 pinch MSG
- 1 tablespoon oil
- 1 tablespoon chopped garlic (3 cloves)
Instructions
- Tear the leaves from the kale stems and break into bite-sized pieces. Discard the stems.
- To a small bowl, combine the water, chicken bouillon powder, sugar, and MSG.
- Heat a pan over medium-high heat until medium hot. Add the oil and garlic. Cook for 30-60 seconds until the garlic smells fragrant.
- Add the kale and cook for 1 minute, stirring so that each piece of kale gets coated in the oil.
- Add 2 tablespoons of water and cover with a lid. Steam for 1 minute.
- Remove the lid and give a quick stir. Pour in the sauce mixture and cook until the sauce thickens and then transfer to a serving dish. Enjoy!
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