2012 is Year of the Dragon, for Chinese New Year, this easy curly kale & oyster mushroom stir fry is perfect and can accompany your other festive dishes! Kung Hei Fat Choy.
Just a little oil in hot cast iron wok, added garlic & ginger, cook down with mushroom juice from rehydrating dried oyster mushrooms, a dash of tamari & sherry, squeeze of lime & poof, it’s done! Less than 10 minutes!
Here is the Grilled Pork to go with this Curly Kale Stir Fry and how to set a festive table so you can celebrate at home with friends and family no matter where you are in the world! Keep it simple and easy but always yummy.
I use only 2 seasonings for my stir fries: San-J Intl.’s black label gluten free tamari and a dash of medium drinking sherry, DELISH!
Rehydrating dried oyster mushrooms from Earthy Delights, I keep juice to cook down Curly Kale!
Stir frying Curly Kale and rehydrated gourmet mushrooms using Earthy Delight’s Tea Seed Oil, it’s perfect for high heat cooking. I put in a squeeze bottle to make it easier for swirling round my wok, it’s very liberating to not have to measure! Everyone loves the freedom of the Squirt, Squeeze, Shake of dispensing their seasonings and once you do it, you can’t go back. Always add oil to a hot wok to prevent greasy veggies.
