A flavourful, vitamin packed stir fry with kale, kale and more kale. There’s also tofu, leeks, plenty of ginger and eggs.
1leek£1.00 (Pk of 2)
4optionallarge free range eggs£1.25 (Pk of 6)
3-4tbspChopped fresh gingerUse generous finger sized piece (or as desired)
1tbspfreshly squeezed lemon
1tbspDark soy sauce
2tbspHome made hot sauce(optional)
3tbspolive oil(for sautéing)
Wash kale and set aside
Chop tofu in bite sized pieces. I recommend the Tofoo brand because it’s by far the best I’ve used. No heavy pressing the tofu to get the water out. Tofoo comes ready to cook and takes in the flavours well.
Chop the ginger, onions and coriander. Set aside.
Add squeezed lemon juice to eggs and mix. Set aside
Heat olive oil in wok. Throw in onions, ginger and leeks and cover on medium heat for 1 minute.
Push onions, ginger and leeks to one side of the wok, and add the eggs. Cover wok until eggs cook through.
Add tofu and soy sauces, oyster sauce, hot sauce, coriander and stir well. You don’t need to add salt as there is already in these sauces, so best to wait until the flavours set in before you go adding in salt.
Add kale to wok and cover for 45 seconds. Give a quick stir to get everything mixed up and all the juices in between the kale.