You will need
225g kale, stems discarded
1 ½ tbsp vegetable oil
2 cloves garlic, peeled and very finely chopped
3 large spring onions, cut into 3mm diagonal slices
175g brown rice, cooked
1 ½ tbsp soy sauce
1. Cut the kale leaves in half lengthways, and then cut crossways into very thin ribbons (chiffonade). Steam the kale for seven minutes.
2. Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for two minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and spring onions. Cook for two minutes and then add the rice and cook for another two minutes, stirring.
3. Add the soy sauce and cook for 30 seconds more.
Best Stir-Fried Chicken
4 skinless, boneless chicken breasts, cut into small cubes
2 tbsp cornstarch
Freshly ground black pepper
2 tbsp vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup minced green scallions (white & green parts)
Pinch red chili flakes (optional)
1/2 cup rice wine vinegar
1/2 cup dark brown sugar
2 tbsp soy sauce
2 tbsp coarsely chopped fresh cilantro
Toss the chicken with cornstarch, a large pinch of salt and quite a bit of pepper.
Heat oil in large, non-stick wok over medium-high heat. Add the garlic, ginger, scallions and chile flakes (if using) and cook, stirring, for one minute.
Add the chicken and cook, stirring occasionally, for five minutes.
Add the vinegar, sugar, and five or six grinds of black pepper.
Boil on high for three minutes, or until the sugar has caramelized and the whole mixture is dark brown and sticky and lovely.
Add the soy sauce, and cook for another 30 seconds. Serve immediately over fried rice, sprinkled with cilantro.
Made this for dinner last night- very good flavor, easy to make and not to unhealthy. I would cut down the sugar and up the soy sauce. A Keeper! From Gwyneth Paltrow’s cookbook which I have really enjoyed,