Ingredients:
- 1 bunch curly kale (about 10 ounces), stemmed and washed
- 1 14-ounce package firm tofu, sliced about 1/4 inch thick
- 1 tablespoon soy sauce
- 1 tablespoon Shao Hsing rice wine or dry sherry
- 1/4 cup chicken or vegetable stock
- 1 teaspoon cornstarch
- 1/4 teaspoon salt (more to taste)
- 1/4 to 1/2 teaspoon ground pepper, preferably white pepper
- 1/4 teaspoon sugar
- 1 tablespoon peanut oil or canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 serrano pepper, seeded and minced
- 1 red bell pepper, cut in 2-inch julienne
- 2 teaspoons dark sesame oil
- Directions:
- Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute.
- Transfer to a bowl of cold water, drain and squeeze out excess water.
- Chop coarsely and place in a bowl near your wok.
- Cut the tofu into dominos and place them on paper towels.
- Place another paper towel on top and prepare the remaining ingredients.
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch.
- Combine the salt, pepper and sugar in another small bowl.
- Have all the ingredients within arm’s length of your wok.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
- Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu.
- Stir-fry 1 to 2 minutes, until it begins to color.
- Add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
- Add the red pepper and stir-fry for 1 minute.
- Add the kale, salt, pepper and sugar and toss together.
- Add the soy sauce mixture and the sesame oil.
- Stir-fry for another 30 seconds to a minute.
- Remove from the heat and serve with grains or noodles.
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