Time 20m Number Of Ingredients 19 Steps:
To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender. Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation. To make the kale and chickpeas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet. Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching. Add the kale and cook until wilted, about 2 minutes. Serve with roasted sweet potatoes and drizzle peanut sauce on top. If there are sauce leftovers, store them in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Slice tofu an cut into triangles, sticks, or whatever shape you like. Heat peanut oil until very hot. Fry tofu, turning until each side is brown and crisp. Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent. Add kale and stir fry until it cooks down. Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through. Serve over cooked brown rice.
Time 20m Yield 2 Number Of Ingredients 7 Steps:
Combine peanut butter, soy sauce, 3 tablespoons lime juice, brown sugar, sesame oil, and garlic in a saucepan over medium-low heat. Cook and stir until just combined, 3 to 4 minutes, adding up to 1 tablespoon lime juice if sauce is too thick. Heat a wok over medium-high heat. Add wet kate and stir-fry until wilted, 2 to 3 minutes. Combine peanut sauce and kale and serve.
Time 40m Yield 4 servings Number Of Ingredients 16 Steps:
In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside. Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt. Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
Time 10m Yield 4 Number Of Ingredients 7 Steps:
Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.
Time 25m Yield 6 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside., In a large skillet or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink; remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice.
Time 20m Yield 4 servings Number Of Ingredients 15 Steps:
Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and place in a bowl near your wok. Cut the tofu into dominos and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your wok. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and sugar and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another 30 seconds to a minute. Remove from the heat and serve with grains or noodles.
Time 25m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Clean kale and remove ribs. Spray wok or skillet with cooking spray. Heat on high, add kale and onions. Stir for 1 to 2 minutes. Pour in rice vinegar, soy sauce and sugar. Reduce to medium heat and stir until kale and onions are tender crisp. I cover and reduce heat to medium low and stir occasionally until cooked.
More about “kale stir fry with peanut sauce recipes”
Yield 4 servings Number Of Ingredients 21 Steps:
In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside. In a large bowl, mix lime juice, sesame oil, salt, and pepper. Add cubed chicken to mixture and stir until completely coated. Cover with plastic wrap and marinate in refrigerator for 30 minutes. Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink. Once cooked through, remove chicken and transfer to a bowl. Spiralize bell peppers and sweet potato into a large bowl. Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes. Add in the spiralized vegetables and cook for 2-3 minutes. Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat. Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente. Top with green onions and chopped peanuts. Enjoy!
