Stir-Fried Kale w/ shiitake mushrooms and red pepper
Ingredients:
1 Head Kale 1 Red Bell Pepper 4 Ounces Shiitake Mushrooms 1 Tbs. Peanut Oil 1 Tbs. Sesame Oil 2 Green Onions 2 Cloves Garlic 1 Tbs. Chopped Ginger 1 Tbs. Soy Sauce 1 tsp. Red Vinegar 2 Pinches Crushed Red Pepper, more or less 1 Pinch Salt 2 tsp. Dulse Seaweed Flakes, optional
Tear kale into medium bite-size pieces.
Discard the tough stems.
Rinse and dry the pepper.
Wash kale 3 or 4 times in plenty of cold water.
Remove kale from the water.
No need to spin-dry as the moisture will help steam the kale once it is added to the hot pan.
Cut pepper in half and remove the seeds.
Cut pepper into long thin pieces.
Slice the pepper as thin as you can.
Wipe any dirt from the mushrooms using a damp dish towel.
Remove and discard the tough stem.
Cut the mushrooms into long thin slices.
Place mushrooms and peppers onto a plate and reserve until needed.
Rinse and shake dry the green onion.
Remove the fuzzy root end.
Peel the garlic and ginger.
Slice the green onion thin.
Rough chop the ginger and garlic.
Place ingredients onto a plate, reserve until needed.
Place peanut and sesame oils into a large pan.
Place pan over high heat on the stove.
When oil is hot add the mushrooms and peppers.
Cook and stir the ingredients for about 20 seconds.
Add the onion, garlic and ginger to the pan.
Cook and stir onion-garlic mixture for a few seconds.
Add crushed pepper and salt.
Cook and stir for a few more seconds.
Add kale to the pan.
Add soy and vinegar.
Mix ingredients a few times and cover the pan.
Let ingredients cook for about a minute or so, stiring a couple of times as needed.
Pop a piece of cooked kale into your mouth to see if it is cooked enough.
Kale should be slightly soft but not mushy.
Remove the kale and place into a serving bowl.
Sprinkle with seaweed flakes, if you like and serve.
