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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