Chinese kale

This is a classic stir-fried dish from China that is usually made with tatsoi.

Creation by Timo Visschers, student at Cas Spijkers Academie, Twente, the Netherlands. 

Chinese kale

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shaoxing (Chinese rice wine)



sushi vinegar



black sesame paste



garlic, crushed




As needed:


 salt and pepper



 olive oil



 sesame oil

Preparation method

  • Tear the kale leaves into small pieces, rinse in plenty of cold water, and pat dry.
  • Mix together the shaoxing rice wine, sushi vinegar, sesame paste, and garlic.
  • Preferably use a wok and heat it on a high heat until very hot.
  • Pour a dash of olive oil into the pan, wait until it becomes very hot, and then briefly fry the kale.
  • After about 30 seconds, add one tablespoon of the mixture to the kale and toss a couple more times.
  • Season the kale to taste with salt, pepper, and sesame oil.

Serving suggestions

  • This stir-fried dish can be served with red or white meat, poultry, or oily fish.

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