Most stir fries consist of a minimal amount of protein, lots of fresh vegetables, and classic Asian seasoning such as soy, garlic, ginger and sesame. This version focuses on the powerhouse green, kale, a not too often used vegetable in stir fries but an effortless way to fit greens into your diet. Serve over a bed of hot noodles or rice if you feel the need for a carbohydrate.
- 1tablespoon canola, peanut or grape seed oil, divided
- 1 large bunch kale, stems removed and coarsely chopped or torn
- 1/4teaspoon sea salt
- 2 garlic cloves, thinly sliced
- 1tablespoon freshly chopped ginger
- 5 green onions, thinly sliced (bulbs and leaves separated)
- 1 large red pepper, cut into thin slices
- 1 pound fresh tuna steak, cut into bit size pieces
- 1/2tablespoon soy sauce or tamari
- 2teaspoon sesame oil
The key to a fast, easy stir-fry is prep. I can’t stress this enough. Have all your ingredients ready to go. I like to have them organized in separate bowls so all I have to do is add the contents of the bowls right into the skillet or wok. Stir-frys are supposed to be quick frying the ingredients with a little oil over high heat.
Other proteins that suit this dish well are chicken, pork or beef strips, shrimp, or extra firm tofu.