Chinese kale sautéed in mushroom stock with peanuts and chilli.
I’m currently living in Chiang Mai, Thailand, and am sticking to a really tight budget.
Also, without my kitchen full of all my favourite herbs and spices, I have had to strip my recipes down to the utter basics.
But, that doesn’t mean that I’m willing to sacrifice flavour!!
My next few recipes are going to be perfect for others who are travelling, living on a budget or just lazy like me 🙂
So, my recipe is super simple and only requires 4 ingredients. That’s right! Just 4 ingredients!!
If you don’t like your food spicy, you can strip that down to 3 ingredients!
Not only is it simple, it will only take you 10 minutes to prepare. So if you’re short on time – this is ideal.
This is also good for those of you who are trying to be healthy, or those who are eating a whole-food plant-based diet (WFPB), without oils 🙂
You can serve your sautéed Chinese kale with rice or noodles. Alternatively, you could even double up the stock and water and have it as a soup!
Of course, it wouldn’t exactly be ‘Sautéed Chinese Kale’ but – you can swap Chinese kale out for another greens such as broccoli, Chinese cabbage, courgettes, morning glory… the list goes on.
Chinese kale is my go to at the moment because it’s readily available around me, and to be honest, it’s quite often reduced at the end of the day in the shop round the corner 😉
Give it a go and let me know how you get on!! 🙂
Prep time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes
- 2 bunches Chinese kale
- 1/2 cup peanuts
- 1/2 mushroom/veggie stock cube*
- A pinch dried chilli (optional)
- Pop 1 cup of water in your pan or saucepan and bring to boil.
- Pop all your ingredients in your boiling water and simmer for 5 minutes on a medium heat.
- Voila! Told you it was simple.
- ENJOY 🙂
* I used this one: