500 g bunch kale, chopped 1/2 lb
15 ml light sesame oil 1 tbsp
250 ml leek, thinly sliced 1 cup
5 ml fresh ginger, grated 1 tsp
500 ml green or red cabbage, thinly sliced 2 cup
25 ml vegetable stock or water 2 tbsp
vinegar & salt to taste
Set a wok over medium-high heat, add oil and swirl it to coat the inside of the pan. Add leek and stir fry for about 1 minute. Stir in kale stems and continue to stir fry another minute or so until almost tender. Add ginger and cabbage then gradually add kale leaves and stir fry several minutes longer until kale is just tender. If the wok becomes dry, add stock or water, cover pan and steam briefly. Season with vinegar and salt and serve immediately.
Serves 4