STIR CRAZY-Gingery Kale and Crimson Cabbage

[Guest guest]

* Exported from MasterCook *

 

Gingery Kale And Crimson Cabbage

 

Recipe By :Susan Jane Cheney

Serving Size : 4 Preparation Time :0:00

Categories : Vibrant Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bunch (about 1/2 pound) kale

1 tablespoon light sesame oil

1 cup thinly sliced well-rinsed leek

1 teaspoon grated peeled fresh ginger

2 cups thinly sliced red cabbage

2 tablespoons vegetable stock or water or as needed -- (2-3)

umeboshi vinegar or salt to taste

 

Strip the leafy part of the kale off the stems with a sharp knife, then finely

chop the stems and leaves separately.

 

Set a wok over medium-high heat, then add the oil and swirl it to coat the

inside of the pan. Add the leek and stir-fry for about 1

minute. Stir in the kale stems and continue to stir-fry another minute or so,

until almost tender. Add the ginger and cabbage, then

gradually add the kale leaves and stir-fry several minutes longer, until the

kale is just tender. If the wok becomes dry, add stock

or water, cover the pan, and steam briefly. Season with umeboshi vinegar or salt

and serve immediately.

 

Calories: 85

Carbohydrates: 11 g

Total fat: 3 g

Protein: 2 g

Cholesterol: 0 g

Sodium: 34 mg

 

Source:

" Stir Crazy! "

S(Scanned by):

" KETS on 06 March 2001 "

Copyright:

" 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

 

NOTES : Stir-fried kale and red cabbage make a tasty, colorful addition to many

meals. Fresh ginger contributes its lively charm.

Kale varies considerably in tenderness, depending on the variety and season. You

may require extra liquid and brief steaming to

tenderize the tough sort.

Nutr. Assoc. : 0 0 0 0 0 0 0