Stir Fried Kale, Carrots and Walnuts

[Guest guest]

Stir Fried Kale, Carrots and Walnuts

Source: Greens Glorious Greens

 

3/4 lb. kale

2 tsp. canola oil, plus

1 tsp. canola oil (optional) for nuts

1/3 cup walnuts, coarsely chopped

2 large garlic cloves, coarsely chopped

2 quarter-size slices fresh ginger

1/4 tsp. red pepper flakes, or to taste

2 carrots, peeled, sliced into thin matchsticks

2 Tbsp. water, or as needed

sea salt or soy sauce (gf) to taste

 

Wash kale and strip the leaves off the stalks, discard the stalks, then cut

the kale into 1/8-inch strips. Cut slices in half. Set aside.

 

Heat a large wok over medium-high heat. Add 1 teaspoon oil to the pan and

swirl around to coat the bottom of the wok. Add the walnuts and toast,

stirring constantly, for about 1 minute. Set aside to drain on a paper

towel. [Alternatively, dry-pan toast the nuts.]

 

Add the remaining oil to the wok. Swirl again. Add the garlic and ginger and

stir-fry for 10 seconds. Add the red pepper flakes and carrots and stir-fry

for 1 minute.

 

Add the shredded kale and toss well to coat with oil. Press down on the

kale, cover, and let cook for 30 seconds. Stir-fry again and then cover.

Cook for 3 minutes longer, stirring contents of pan about every minute to

avoid burning the kale. The steam generated should be enough to complete the

cooking process, but 2 tablespoons water or broth can be added during the

cooking process, if desired, to increase steam and tenderness of kale. Taste

and season with salt or soy sauce. Remove ginger slices and serve hot,

garnished with the walnuts.

 

 

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetnerRecipes

 

 

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