You are here: Home » Recipes » Stir-Fried Japanese Kale with Mirin and Ginger Stir-Fried Japanese Kale with Mirin and Ginger Recipe by Relish Contributor Yield 2 to 3 servings A low-calorie side kale side dish with highlights of flavorful mirin, soy sauce and ginger root. PrintEmail You can use kale, collars, spinach, Swiss chard or dinosaur kale. Be sure to wash the whole leaves before slicing. Ingredients 2 teaspoons olive oil1 teaspoon Asian sesame oil3 garlic cloves, minced1 tablespoon minced ginger root4 cups kale, heavy stems removed, sliced or chopped (2 bunches)2 tablespoons mirin*1 tablespoon low-sodium soy sauce or tamari5 scallions, sliced diagonally in 1-inch lengths1/2 cup fresh bean sprouts2 teaspoons sesame seeds Instructions 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. *Mirin is a sweet rice wine that can be found in Asian grocery stores.