kale & bacon stir fry
2 tablespoons finely chopped garlic
2 tablespoons chopped, peeled fresh ginger
2 tablespoon korean red chili pepper powder (you can reduce this if you prefer a milder taste)
2 tablespoon rice vinegar
2 tablespoon light soy sauce
3 tablespoon avocado oil (you can substitute olive oil or grapeseed oil)
2 tablespoon asian sesame oil
1 1/2 tablespoon sweetener (splenda or light agave nectar would be fine, or just plain sugar)
freshly ground black pepper
2 bunches of kale, chopped
3 portabello caps, chopped
4 slices of bacon, chopped
In a wok, mix together the first 9 ingredients on low heat. Add the bacon, raise the heat to medium and cook until done. Add the mushrooms next. Then add the kale on top and place lid on wok for about 3-5 minutes. Cook & stir. It’s a great side to quinoa or rice.
Recipe adapted from David Chang’s, “Momofuku”, octo vinaigrette. sometimes i use the vinaigrette (the first 9 ingredients) as a sauce for wings, shrimp or just even on salads. it’s quite versatile, i absolutely love it!