Kale and Pepper Stir-Fry with Ginger Shrimp

Stir-frying is a fast and healthy way of cooking vegetables.  It results in tender-crisp vegetables that retain more nutrients than if they were boiled or cooked for longer periods of time.  It also requires only a small amount of oil, in contrast to westernized Chinese fast-food, laden with heavy sauces. This recipe uses superfood kale and fresh peppers, tossed with ginger shrimp for a quick and tasty weeknight dish!

Tips: Slice the ingredients in bite-size pieces to cook quickly.  Cook your ingredients in order of meats first, crunchy vegetables next, and softer last. Sauces are mixed in before serving. Keep stirring or shaking the pan to keep the food from burning.

Kale and Pepper Stir-Fry with Ginger Shrimp

  • Servings: 4
  • Print

Ingredients: IMG_3768

  • 1 medium bunch of kale, de-stemmed and ripped into pieces
  • 2 large bell peppers (or 5 baby peppers), deseeded and sliced
  • 1/2 yellow onion, sliced
  • 1 pound shrimp
  • Salt and white pepper to taste
  • 1 tbsp chopped fresh ginger
  • 2 tbsp sesame seeds IMG_3765
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce

Let’s cook:IMG_3772

  1. Pat the shrimp very dry with paper towels. Season lightly with salt and white pepper.
  2. In a wok or large saute pan over high heat, heat 1 tbsp of sesame oil to coat the pan. When the oil is almost smoking, add the ginger to flavour the oil and stir-fry 30 seconds. Add the shrimp in a single layer and cook 1 minute per side. Set aside.
  3. Add the other tbsp of sesame oil in the same pan and stir-fry the onions and red peppers 2-3 minutes.  IMG_3777
  4. Add the kale last and stir-fry until kale is dark green ~2 minutes.
  5. Add the shrimp back into the pan and toss together with the soy sauce.
  6. Plate and sprinkle with sesame seeds. Serve with fresh steamed rice.



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