When I was in college, stir-fries were my go-to. Quick, cheap, and so, so easy. Back then I would buy the pre-chopped vegetables in the refrigerator section - you know, the ones with wilted baby corn, broccoli and carrots that are upcharged by about 500%. Yikes.
I've recently gotten back to my stir fry roots - I'm not eating grains right now so they are one great way to get my Asian fix without relying on a rice dish. Kale holds up so well to the high heat of a stir fry, and absorbs the seasonings and sauces so perfectly. Try tossing it in with your usual stir-fry veggies, or try my tried and true combo below.
Sesame Kale Stir Fry
2 tbsp coconut oil, divided
1/4 pound boneless, skinless chicken thighs or breasts, thinly sliced
1 tbsp fish sauce
2 garlic cloves, thinly sliced
1 tbsp fresh ginger, minced
1 medium red onion, halved and thinly sliced
1 red bell pepper, sliced thinly
1 cup sugar snap peas, sliced in half
4 cups kale, chopped
1 tbsp sambal oelek
1 tbsp low sodium soy sauce
1 tsp fish sauce
1 tbsp fresh lime juice
1 tsp white sesame seeds
1 tsp black sesame seeds
Heat a large frying pan or wok until very hot. Add 1 tbsp coconut oil, and when it's very hot, add the chicken strips. Cook until chicken is browned but not cooked through, 3-4 minutes. Add fish sauce and stir-fry for about 15 more seconds. Remove chicken from the pan and return the pan to high heat.
Add remaining 1 tbsp coconut oil to the pan. Add the garlic, ginger, red onion and bell pepper to the pan, and stir-fry for 2-3 minutes or until veggies are crisp-tender. This is where stir-fries go bad - do not over-cook your veggies!
Add the chicken, sugar snap peas, kale, sambal oelek, soy sauce and fish sauce to the pan and stir-fry for an additional 2-3 minutes, until kale has just softened. Remove from heat, stir in lime juice and sesame seeds, and serve.