Best Chinese Kale Recipes
CHINESE-STYLE KALE
Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.
- Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.
- Stir in the soy and oyster sauces and heat through to serve.
Nutrition Facts : Calories 95 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 2.26 milligram of sodium
CHINESE STYLE KALE
Since starting on my healthy eating journey, I have discovered that I really like kale. I would never have even entertained trying it before but it has become a regular on my plate. However, I am always looking for new ways of eating it rather than steaming it. I found this recipe in the February 2008 copy of BBC Good Food Magazine and it looks like a good alternative to my usual preparation.
Provided by Sarah_Jayne
Categories Greens
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large wok or frying pan.
- Tip in the garlic and cook for a few seconds.
- Throw in the kale and toss around the pan to coat in the garlicky oil.
- Pour over boiling water and cook for 7 minutes more until the kale has wilted and is cooked through.
- Stir in the soy and oyster sauces and heat through to serve.
Nutrition Facts : Calories 122.8, Fat 7.5, SaturatedFat 1, Sodium 792.9, Carbohydrate 12.1, Fiber 2.1, Sugar 0.2, Protein 4.5
CHINESE STYLE CHICKEN WITH SAUTEED KALE& MUSHROOMS
I LOVE the chicken kale dish from panda express, but I unfortunately, do not have the money (or the body :) lol ) to eat out often. I came up with this little dish when I was craving panda express and you know what? I bet you wont even be able to tell the difference!
Provided by Taylor Simpkins
Categories Chicken
Time 10m
Number Of Ingredients 7
Steps:
- 1. Dice your chicken into bite size pieces. I start with semi thawed chicken breasts. Heat a deep skillet over medium heat
- 2. Spray non stick (you can use a small amount of oil) into skillet and add chicken. Mean while slice your mushrooms. Add them to the skillet once chicken starts to show only a small amount of pink
- 3. Wash your kale well then rip from the stems. You can chop the leaves but I just rip them with my hands. Add the kale to the skillet then turn to medium low heat and COVER! this is important for steaming. Cook about 5 minutes or until the kale starts to wilt and turns a rich green color
- 4. In a small bowl mix the seasoning, soy sauce, water and stevia. (You can use plain white sugar or even brown sugar. I use stevia as a slightly healthier option for this dish)
- 5. mix the seasoning well then pour into your skillet. Turn off the heat and stir the skillet well so that the seasoning is mixed thoroughly. Cover and let stand for just a minute or two. Serve and enjoy your homemade panda express!
CHINESE KALE
Steps:
- Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil. Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through. Stir in the soy and oyster sauces and heat through to serve. 95 kcalories, protein 4g, carbohydrate 4g, fat 7 g, saturated fat 1g, fibre 3g, sugar 3g, salt 2.26 g
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