Go Back

Shiitake and kale stir-fry

This shiitake and kale stir-fry is ready within 15 minutes. It’s vegan, gluten-free and healthy so ideal for most diets and occasions. You can serve it with noodles or rice as  a main dish, or as a side dish in a South-Asian menu. For a spicy version add one red chilli, finely chopped, to the wok together with the garlic and ginger.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp groundnut oil
  • 1 shallot
  • 1 carrot
  • 2 cloves of garlic
  • 1 cm ginger
  • 120 g shiitake
  • 1 Tbsp soy sauce
  • 2 Tbsp hoisin sauce
  • 1 tsp rice vinegar
  • 1 cup shredded kale or cabbage
  • 1 tsp toast sesame oil
  • 1 Tbsp sesame seeds

Method
 

  1. Slice the carrot lengthwise into thin strips.
  2. Finely slice the shallot, garlic and ginger. Slice the shiitake, if needed.
  3. Heat the oil in a wok. Stir-fry the shallot and carrot on a high heat for 2 minutes.
  4. Add the garlic, ginger and stir-fry for another minute.
  5. Add the shiitake, then stir-fry for another 3 minutes. Add soy sauce, rice vinegar and hoisin sauce, then the kale or cabbage. Turn down the heat and cook for a couple of minutes or until the cabbage has softened.
  6. Stir in the sesame oil, then serve with sesame seeds scattered on top.