Kale & Tempeh Ginger Stir-Fry with Satay Sauce
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As some of you know I grew up in Hong Kong so I literally grew up on stir-fry’s. Stir-fried veg, noodles, chicken, prawns, everything. There was one point in my life when I cooked absolutely everything in my wok because that was all I’d ever really known. Watching both my mamma and my grandmother create all sorts of dishes in this one very simple un-fancy piece of cooking equipment was and still is second nature for me and a serious source of comfort.
So when I’ve had a long day or maybe a long month and I don’t have a lot of energy but I still want to eat something fresh, light and delicious I will almost always pick up my wok, see whatever veg I have in the fridge and get stir-frying.
This combination is one of my favourites at this time of year and is so unbelievably simple. It will take you only a few minutes to cook but yet it is so so delicious and so full of energy and life-force.
Kale is an amazing vegetable. It is one of the few veg that literally thrives in tough weather conditions. Did you know that the colder it gets and the more frost there is the more vibrant and green the Kale grows. Amazing. So you can only imagine how much strength and energy it gives to us when we eat it then, helping us have the strength and inner-energy we need to get through the cold, frost and winter. It is absolutely packed with Vitamin C and Calcium and particularly great for helping our creative liver energy flow.
Also, did you know that the way we cook and prepare dishes also transforms the energy of how the meal effects us in the end? So wok-frying, quick, fast with a lot of heat, is particularly great for nourishing our Fire Energy which is all about our Heart. So with the wok-frying and along with the delicious heart warming ginger this dish is literally stimulating the energy in our heart as well and as I’m writing this it now makes perfect sense to me that this is what I crave when I’m tired as it’s likely that my heart energy is a bit low.
So all in all this dish will not only be quick, simple and totally delicious but it will stimulate lots of energy flow in both your Liver and your Heart which all in all is a pretty fantastic combination! Open heart with lots of creative energy flowing! Yes!
Now one last note on Woks – I would highly advice only using cast iron woks or stainless steel woks as these will not bleed led or metals into your food. Please avoid using aluminium as they do leek a lot of metals into the food which is not at all good for our health and well being and they will also not last very long. After cooking give the wok a quick rinse with water and only use washing up liquid if really necessary, try not to scrub it with a washing up brush but use a cloth or sponge instead, as they scratch easily and therefore become less and less effective. Take good care of it and it will last you a life-time!
- 2 Big Bags of Kale
- 1 Pack of Tempeh
- 1 x 6inch piece of Root Ginger
- Sea Salt
- 1-2 Tbls Tamari
- 1-2 Tbls Toasted Sesame Oil
- Sesame Oil
- Satay Sauce
– Strip the kale from the stalks and break it up into bit sized pieces. Give it a good wash in a colander as often there can be little caterpillars on the leaves. Take the stalks and finely chop them into 1cm width pieces. Cut the tempeh into cubes
– Heat up some sesame oil in a wok and wait until the oil is really hot then add the tempeh and kale stalks. Add a good pinch of sea salt
– With a wooden spatula, keep moving the tempeh and kale stalk around the wok so that they are getting equally coated in oil and salt and cooking evenly
– Once the tempeh cubes are starting to turn golden brown, add the kale leaves and another pinch of sea salt. Add about 115ml of water and let it sizzle and steam. Mix well
– Allow everything to sizzle and steam for approx. 5min until Kale leaves soften but are still bright green.
– Separately, grate the ginger, skin and all, into a bowl. Then take the gratings and squeeze all the juice out into a smaller bowl. This is your ginger juice!
– Have a taste. The leaves should be cooked enough that they are not tough but not too cooked that they are losing their green colour
– Once cooked quickly add 1tbls of tamari and toasted sesame oil and the ginger juice and mix in well. Have a taste. If you feel it needs more seasoning add the second measurement of tamari and toasted sesame oil. Stir again
– Once done, turn off the heat and serve with some rice or any grain you like and some lovely satay sauce (click for satay sauce recipe).