Tag Archive for Stir fry

Curly Kale Stir Fry

photo of curly kale stir fry
photo of curly kale on plate

Curly Kale Stir Fry


Curly Kale Stir Fry, with tender carrots, onions, colorful bell peppers and the bold flavors of crushed garlic and Sriracha sauce. Click on the photo to enhance your taste buds.


  • 2 bunches of fresh Kale (chopped)
  • 2 medium carrots sliced thin
  • 1 large white onion (chopped)
  • 1 large yellow bell pepper (chopped small )
  • 1 large orange bell pepper (chopped small)
  • 2 Tbsp. crushed garlic
  • 2 Tbsp. of Sriracha hot chili sauce (optional)
  • 4 1/2 Tbsp. Sesame oil
  • 1 Tbsp. Soy sauce low sodium (optional)

    photo of fresh curly kale - organic

    Fresh organic curly kale


  1. Curly Kale can hold on to a lot of critters, debris and dirt. It is smart to wash it thoroughly.
  2. Chop the stems and set aside in a bowl of cold water and two tablespoons of white vinegar. This is of course optional, I realize some people just don’t care to eat that part of the vegetable.
  3. Place kale leaves in a large bowl or sink with 1/2 cup of white distilled vinegar and cold water allow to soak for 15 to 20 minutes.
  4. Before removing from water, swish Kale around vigorously then drain the water.
  5. Repeat this process until water is clear and you see no debris or sign of any critters on the curly leaves. Rinse in cold water before placing in colander or salad spinner.
  6. Wash bell peppers and carrots. Peel and rinse onions in cold water before chopping.

Preparation before cooking (using a Wok or Iron skillet)

Allow the wok to get very hot before adding Sesame oil, now pour 1.5 tablespoons of Sesame oil. You want to coat the wok very well, by making sure that the Sesame oil is evenly distributed from the bottom up and around the sides.

Preparation while cooking

Now you are ready to add your sliced carrots and stems from your kale. Stir continuously for about two minutes then add chopped onion. Continue to stir for about 10 seconds then remove from wok and set aside in a medium size bowl.

Coat wok again with 1.5 tablespoons of Sesame oil and add half of your fresh Kale. Stir fry for about two minutes adding only half of your crushed garlic, a splash of soy sauce and a splash of Sriracha sauce.

Now add half of the carrots, Kale stems, and chopped onion. Continue to stir fry for 10 seconds, making sure to incorporate all ingredients very well before removing from wok. Place in a large bowl.

You will now add the last 1.5 tablespoons of Sesame oil to your hot wok, and again making sure that the wok is evenly coated before adding the rest of the Kale. Quickly stir fry continuously for the next two minutes while adding the remaining portions of crushed garlic, carrots, onions, stems and another splash of Soy and Sriracha sauce.

Remove wok from heat and serve up this delicious Curly kale in a large bowl.

Preparation before cooking (using a skillet)

Do not worry about coating the side of your skillet. You need only be concerned with the bottom of your skillet being hot enough to begin the stir fry process.

Preparation while cooking

You want to heat 1.5 tablespoons of sesame oil at a high temperature before adding carrots and stems. Stir continuously for about three minutes then add chopped onion.Continue to stir for another 10 seconds then remove ingredients from skillet and set aside.

Add 1.5 tablespoons of sesame oil and allow it to get nice and hot before adding fresh Kale. Only add what comfortably fits into your skillet without spilling over. Stir continuously for about two minutes while adding only half of your crushed garlic, a splash of soy sauce and a splash of Sriracha sauce. Make sure to stir and mix all of your ingredients very well. None of your veggies should be sticking to the skillet.

Now add only half of the carrots, stems and chopped onion, stir for about 10 seconds and remove from skillet and place in a large bowl. You are now ready to start the same process all over again with the remaining uncooked Kale.

Preparation time: 20 minutes
Cooking time: 6 to 12 minutes
Total time: 26 to 32 minutes Servings: 4 to 6

Chef Ann Tips ‘Curly Kale Stir Fry’

Speaking of curly Kale; this is just one way to clean kale. I repeat the cleaning process at least three times, and it usually does the job! My husband and I enjoy every bit of this wonderful vegetable; yes it is true that the stems of curly Kale can be tough. It’s for this very reason that I chop the stems and discard the bottom tip about 1/2 inch before washing, rinsing, chopping and stir frying.

The stems stir fry nicely when added with the carrots and onions in the hot sesame oil. This method actually tenderizes the stem and gives you a slight crunch, but no toughness at all! However, stir frying the stems is optional.

Please keep in mind when chopping carrots to stir fry, you want to make sure that you slice them diagonally and the thinner you chop or slice them the quicker they will cook. The tenderness will depend upon two things, how thick or thin you chop or slice your carrots and how long you stir fry.

If you want extra tender carrots and kale stems, you will need to stir fry for about three and a half to four minutes longer. Also note; that it is possible to use less or a tad bit more Sesame oil than called for, this is up to you and will depend upon how large or small the skillet or wok you are using.

Helpful information

If you like to cook and do not own a wok, take the plunge and buy one. You will love it!

Kale – nutrition – wiki


Snow Peas, Bok Choy and Shrimp Stir Fry – Simply Delicious Recipe

picture of the 'simply delicious' snow pea


Are you surprised to finally see a ‘Simply Delicious‘ recipe, ‘Snow Peas, Bok Choy and Shrimp Stir Fry‘? Greetings oh gracious followers, I thought I would give you a treat, my favorite Asian dish.


Prepare your taste buds for a culinary delight. This dish will have your taste buds jumping off the charts with flavor! The Bok Choy and Snow peas are loaded with delectable spices that pare so well with the savoy shrimp. Bon Appetite!

Recommended utensils needed to prepare this dish

picture of stir fry cooking utensils


  • 1 pound baby bok choy
  • 1 pound snow peas
  • 1 cup shiitake mushrooms
  • 1 medium white onion chopped small
  • 3 tablespoon crushed fresh garlic
  • 1 tablespoon crushed fresh ginger
  • 1 tablespoon garlic powder
  • 1 tablespoon white pepper
  • 2 teaspoons iodized (table or regular) salt
  • ¼ cup soy sauce
  • ¼ teaspoon rice wine vinaigrette
  • 3½ tablespoon 100% pure sesame oil
  • 1 tablespoon of lemon juice (fresh squeezed or from bottle)
  • 1 pound medium size frozen deveined shrimp
♥ Chef Ann’s ‘Snow Peas, Bok Choy and Shrimp Stir Fry’ Note

Why use frozen vs. fresh shrimp: Unless you live in an area or have access to fresh (not previously frozen) shrimp use frozen shrimp.

It’s preferable to buy shrimp frozen – most are sold in five-pound blocks – as fresh is rare and thawed shrimp gives neither the flavor of fresh nor the flexibility of frozen. The shelf life of thawed shrimp is only a couple of days, whereas shrimp stored in the freezer retain their quality for several weeks. Courtesy of ‘Tips for buying and cooking shrimp’ by Mark Bittman

“When it comes to buying shrimp, “fresh” is not always better…” Excerpt from LA Times Test Kitchen Tips


Preparation before cooking
  • Shrimp: Place frozen shrimp into a strainer. Rinse with cold running water for about 5-7 minutes. Making sure to rotate the shrimp to make sure that they are thawing out. Place in a strainer and allow to drain before you cook them.
  • Bok choy: Place bok choy in a large bowl of water (enough to completely cover the bok choy),  lemon juice and 1 teaspoon of salt, for about 4 minutes. Rinse in cold water for another 4 minutes making sure to run your finger over all the leafs. When your water is clear of debris place in a colander, until ready to cook.

♦ Chef Ann’s quick note: You may chop bok choy or leave it whole when cooking.

  • Snow peas: In a large bowl of cold water place snow peas, add 1 teaspoon of salt and let soak thoroughly for about 4 minutes rinse and drain. Cut the ends of each snow pea and set aside till ready to cook.
  • Shiitake mushrooms:

♦ Chef Ann’s quick note: Remove stems from mushrooms and discard unless you want to add them to this dish.

  • Place mushrooms in a colander and run under cold water.
  • Rinse thoroughly for about 2 minutes, removing all dirt. Lay them down on a paper towel and peel the top layer off of each mushroom and discard (optional). Now begin chopping or slicing mushrooms and place in a bowl and set aside until ready to cook.
  • Onions: Peel onion and chop medium small pieces and set aside till ready to cook.
Preparation while cooking
  • Place shrimp in a bowl and add garlic powder, white pepper, 1 teaspoon of crushed garlic and 1½ tablespoon of sesame oil. Blend all ingredients using hands or spoon, cover bowl and set aside.
  • Pour remaining sesame oil in a large wok or skillet at medium high heat.
  • Add onion, ginger, snow peas, bok choy and remaining crushed garlic. Stir with large wooden spoon for about 4 minutes on high heat, making sure that all ingredients are blending without sticking.
  • Add rice wine vinaigrette and continue to stir for 1 minute. Remove from heat and place in a large bowl.
  • Place wok or skillet back on the burner. Add shrimp and mushrooms, stir until shrimp begins to plump and take on a beautiful mild pink color, about 2 minutes. Pour in soy sauce, add vegetables and stir fry for 2 minutes.

Remove from heat and Serve!

Preparation time: 40 minutes
Cooking time: 8-10 minutes
Total time: 50 minutes
Servings: 4-6

Helpful information on snow (snap) peas

“…snap peas also help you meet some of your vitamin and mineral needs, including vitamin C, folate and potassium. You need vitamin C to repair tissue. It is also an antioxidant that protects your cells from damage by free radicals. Folate is a B vitamin that helps make new cells. Women who are pregnant or may become pregnant need adequate amounts of folate to prevent spinal cord defects in their babies. Potassium is a mineral needed for building proteins and muscle, and it also helps control the acid-base balance in your body.” Source: livestrong.com – ‘Nutrition Snap Peas