Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, stirfry kale - oseng kale- vegan friendly. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Stirfry Kale - Oseng Kale- Vegan friendly is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Stirfry Kale - Oseng Kale- Vegan friendly is something that I’ve loved my whole life. They’re fine and they look wonderful.
You can used prawn, tempe or any other things. This time, I am using Kale and adding salt fish (I know most of you won't want this). It's packed with protein and fiber, and is the perfect vegan lunch or dinner. Gluten-free, oil-free, keto, dairy-free & low-carb, too!
To get started with this recipe, we have to prepare a few ingredients. You can cook stirfry kale - oseng kale- vegan friendly using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Stirfry Kale - Oseng Kale- Vegan friendly:
- Take 200 gr Kale, I dont use the stem. chopped
- Get 3 shallots- thin slice
- Prepare 1 tbsp mince garlic or 3 garlic slices
- Get 1 tsp mince galangal (they sell this in jar in supermarket)
- Prepare 3 red bird chillies - thin slices
- Prepare 2 green chillies - thin slices
- Prepare 1 bayleaves
- Prepare 1 kaffir lime leaves
- Get 1/2 tsp tamarind in 2 tbsp water (dont use the seed)
- Make ready 1/2 tsp chicken powder knorr
- Make ready 1/2 tsp white pepper
- Prepare 1 tsp sugar
- Take 1/2 tsp salt (dont use this if you use salted fish)
- Take 1-2 tbsp Oil (I used sunflower, feel free to use olive oil if you prefer)
Add the onion and sauté over medium heat until golden and soft. Add the ginger, kale and cabbage. When the greens are limp, add the sliced portabello mushroom and incorporate into the mixture. Cover the pan and turn off heat.
Steps to make Stirfry Kale - Oseng Kale- Vegan friendly:
- In a pan, boil water, a bit of salt and Kale. Make sure the water cover all the kale. Boil in medium heat for about 20 minutes or till soft. Drained and squeeze the leaves. It need to be really dry. set aside.
- In a hot wok, put the oil and stir fry shallots, garlic, chillies, galangal till its fragrant. Add the bay&lime leaves., mix well. This take about 5 minutes. Throw the salted fish if you use this (make sure you pre soak in water, and drained, so its not too salty). stir fry more, add the drained Kale.
- Mix all well, add the sugar, salt, chicken stock (if you use), and the water from the tamarind. let it simmer, taste it and add what necessary.
- This ready to eat. It is best with warm boil rice.
When the greens are limp, add the sliced portabello mushroom and incorporate into the mixture. Cover the pan and turn off heat. Add the pineapple juice mixture and cook while stirring occasionally until the sauce reduces (naturally. You can also find packaged baby kale in the salad section, which I love and use often. Healthy Tip: Full-grown kale can be a bit tough when eating raw in salads.
So that is going to wrap it up for this exceptional food stirfry kale - oseng kale- vegan friendly recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
