Kale Stir Fry With Peanut Sauce Recipes

Steps:

• Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
• Mix in breadcrumbs, and cook and stir until brown.
• Stir in kale, and cook until wilted. Serve hot or warm.

Steps:

• Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

Steps:

• Lightly season chicken breasts on both sides with salt and pepper.
• Heat a cast iron skillet over medium heat and pan-fry chicken until it is no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet, allow to cool, and cut into bite-sized pieces.
• Meanwhile, pierce sweet potato with a fork a few times and microwave until fork-tender, 2 to 3 minutes. Be careful not to overcook. Remove and allow to cool; then cut into bite-sized pieces.
• Heat oil in a wok, Dutch oven, or heavy skillet over medium heat. Add kale, season with salt and pepper, and cook until wilted, 3 to 5 minutes. Add sweet potato, mini peppers, onion, zucchini, and garlic. Stir-fry for 3 to 5 minutes. Add chicken and peanut sauce. Stir all ingredients together until well combined. Cook and stir for 3 minutes.

Steps:

• Take the Kale off the stalks and blanch in boiling salted water for 2 minutes.
• Take it out of the boiling water and put it into an ice water bath to stop cooking and keep kale bright green.
• Make the dressing: combine garlic, ginger, salt, brown rice syrup, brown rice vinegar, soy sauce, and cayenne pepper in a blender until smooth.
• If it is too thick, add hot water 1 tbsp at a time until dressing is desired consistency.
• Remove kale from water and drain as much water out as possible. If you want, you can use paper towels to get more water out.
• Toss with the dressing and mix in some red onions sliced very thinly and chopped peanuts.
• There may be some dressing left over- it will keep in the fridge for a few days.

Steps:

• Slice tofu an cut into triangles, sticks, or whatever shape you like.
• Heat peanut oil until very hot.
• Fry tofu, turning until each side is brown and crisp.
• Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.
• Add kale and stir fry until it cooks down.
• Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.
• Serve over cooked brown rice.

Steps:

• Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.