1 cup basmati rice
1 bunch curly or broad-leafed kale, stems removed and leaves torn into pieces
1 Tbs olive oil
1 medium carrot, julienned
1 Tbs thinly sliced fresh ginger
1 clove garlic, peeled and thinly sliced
2 tsp tamari sauce
2 Tbs dry-roasted, unsalted peanuts, finely chopped
1) Cook rice according to package directions. Set aside.
2) Heat wok over high heat; add oil and swirl to coat wok. Add kale and carrot, and stir-fry 3 minutes. Add ginger and garlic, and stir-fry for 15 seconds. Add tamari sauce and stir-fry for 15 seconds more.
3) Mix in rice and peanuts. Serve immediately.
Review: I've held onto this recipe for over a month, just waiting to have enough kale in my garden. Tonight I was able to harvest quite a bit!! I always complain about how many bugs are in kale when I get it from the grocery store. There were about 20 times as many in the kale from my garden, and lots of holes in the leaves. Ah, organic gardening!! It was worth it though, as the kale tasted so much more intense and fresh!!! This, coupled with the ginger and tamari made for a particularly savory dish. I was glad to have enough to have leftovers for lunch tomorrow. Yum.
Sunday, August 12, 2012
This has got to be the worst gardening season ever. Between the long, cold spring and the summer's near 100 degree temps and frequent storms, it's been so difficult. The weeds are doing great, but the vegetables have struggled all season. My cabbage and carrots never sprouted, and my Swiss chard was eaten by bunnies. I do have some cherry tomatoes that are almost ripe. The real winner this season was my kale. Yes, they are holey from various caterpillars and grasshoppers, but there was plenty to harvest!