Broccoli and kale stir fry

Broccoli & Kale Stir Fry 

Serves 4

 

This is a great recipe for a quick lunchtime stir fry. It doesn't matter if you don't have kale to hand, cabbage or spinach work just as well. Just chop up the ingredients, chuck them in the pan in order.

 

Ingredients

 

100g curly kale (or cabbage, or spinach)

200g broccoli or calabrese (full heads or sprouting)

150g mushrooms

2 cloves garlic

200g firm tofu (optional)

1 tablespoon vegetable oil

3 tablespoons tamari or soy sauce

1 teaspoon barley miso paste (optional)

1 tablespoon sesame seeds

 

 

Wash the kale and the broccoli. Dry well. Slice the kale roughly and chop the broccoli into medium-sized chunks. Peel & crush the garlic. Wipe mushrooms and chop roughly. Heat the oil in a wok until hot. Add the garlic and the mushrooms. Stir well and cook for 4-5 minutes, until the mushrooms are lightly browned. Chop the tofu into cubes (if using). Add to the pan and cook on a high heat for 3 minutes, stirring regularly, until it starts to brown. Add the broccoli. Stir and cover for 3 minutes. Add the kale. Cover for 2 minutes, until it starts to wilt. Remove the wok from the heat. Mix the sesame seeds with the tamari (or soy sauce) and miso paste, if using. Add to the pan. Mix well. Serve immediately.