Stir-fried Chinese Sausage with Kale

Overview

Kale is a nutrient-rich vegetable that I like very much. I like to eat the young leaves and sprouts, especially the crispy texture of the sprouts. Kale can be stir-fried, made into soups, and served cold. My favorite is stir-fried kale. It only requires a small amount of seasoning and a handful of minced garlic to make it a family-favorite dish. This time, two Cantonese-style sausages left over from cooking were added to create this red and green combination, which has a bright summer feel

Tags

• hot dishes
• home cooking
• little fresh
• clear away heat and detoxify
• cantonese style sausage
• garlic
• kale
• salt

Ingredients

Steps

1. 1 Cut sausage into slices diagonally.

   

2. 2 Peel the kale.

   

3. 3 Cut the peeled kale into spatula cubes.

   

4. 4 Boil water in a pot, add a small amount of salt, blanch the kale and drain it in ice water and set aside.

   

5. 5 Chop the garlic into minced pieces.

   

6. 6 Put an appropriate amount of oil in the pot, heat it to 60% heat, then add half of the minced garlic and sauté until fragrant.

   

7. 7 Put the Cantonese sausage into the pot and stir-fry until translucent.

   

8. 8 Put the kale into the pot and stir-fry over high heat until the kale is cooked.

   

9. 9 Add appropriate amount of salt to taste.

   

10. 10 Add the remaining minced garlic and stir-fry evenly before removing from the pan.