Stir-Fried Japanese Kale with Mirin and Ginger
- Yield 2 to 3 servings
A low-calorie side kale side dish with highlights of flavorful mirin, soy sauce and ginger root.
You can use kale, collars, spinach, Swiss chard or dinosaur kale. Be sure to wash the whole leaves before slicing.
- 2 teaspoons olive oil
- 1 teaspoon Asian sesame oil
- 3 garlic cloves, minced
- 1 tablespoon minced ginger root
- 4 cups kale, heavy stems removed, sliced or chopped (2 bunches)
- 2 tablespoons mirin*
- 1 tablespoon low-sodium soy sauce or tamari
- 5 scallions, sliced diagonally in 1-inch lengths
- 1/2 cup fresh bean sprouts
- 2 teaspoons sesame seeds
- Heat a large skillet, saute pan or wok over high heat and add oils. When hot, add garlic and ginger, stirring constantly with 2 wooden or heat-resistant spoons 30 seconds to release flavors. Add kale and continue to cook, stirring constantly to prevent burning, 2 minutes. Add mirin, soy sauce, scallions, bean sprouts and sesame seeds. Continue to cook 30 seconds, stirring, and serve immediately.