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Seasonal farmers market recipe: Gingered kale stir-fry

September 30, 2009

1/4 cup soy sauce
3 tablespoons sherry
1/2 teaspoon sesame oil
1/2 teaspoon honey
2 tablespoons white wine or chicken stock
3/4 to 1 pound pork or chicken (cut in bite-size strips) or tofu (cut into bite-size chunks)
4 tablespoons peanut or vegetable oil
1 pound kale, washed, dried, stems discarded and leaves torn in large pieces
2 tablespoons scallions, minced
1 inch piece of fresh ginger root, finely minced
1 tablespoon minced garlic
Finely minced hot pepper, to taste
Hot rice or cellophane noodles for serving

Combine the soy sauce, sherry, sesame oil, honey and white wine or chicken stock into a medium bowl and whisk to combine. Add pork, chicken or tofu to soy sauce mixture and let marinate for 10 to 15 minutes.

Place a large, nonstick skillet over medium-high heat and let pan heat for 2 to 3 minutes. Add 2 tablespoons of oil and swirl to coat the pan.

Remove meat or tofu from the bowl and drain. Reserve marinade for later. Stir-fry in pan until protein is seared and almost cooked through; it should be slightly undercooked. Transfer protein to a clean medium bowl.


Add another tablespoon of oil to the pan and stir-fry the kale until just wilted and tender. You may need to cook the kale in multiple batches. When wilted, remove kale to bowl with seared meat or tofu.

Add 1 tablespoon of oil to the center of the pan, add scallions, ginger, garlic and hot pepper to pan and cook for 30 seconds. Add reserved marinade to pan and bring to a boil. Add kale and protein back to the pan and heat through for 1 to 2 minutes until hot.

Serve over rice or cellophane noodles.

-- Submitted by Julie Stinar, Evensong Farm

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