SERVES 4 V D P C Q
1 lb 10 oz/750 g fresh kale
2 tbsp canola oil
1 onion, chopped
4 large garlic cloves, finely chopped
2 red bell peppers, thinly sliced
1 carrot, peeled and grated
3½ oz/100 g tiny broccoli florets
pinch of dried chili flakes (optional)
½ cup vegetable stock
4 oz/115 g fresh bean sprouts
salt and pepper
handful of chopped toasted cashews, to garnish
cooked rice and lemon wedges, to serve
1. Using a sharp knife, remove any thick central cores from the kale. Stack several leaves on top of each other, then cut across them into fine shreds; repeat until all the kale is shredded. Set aside.
2. Heat a large wok or saucepan with a lid over high heat for 30 seconds. Add the oil, swirl it around to coat the bottom, and heat for 30 seconds. Add the onion and stir-fry for about 3 minutes, then add the garlic, bell peppers, and carrot and continue stir-frying until the onion is tender and the bell peppers are starting to soften. Add the broccoli and chili flakes, if using, and stir.
3. Add the kale to the wok and stir, then add the stock and salt and pepper to taste. Reduce the heat to medium, cover, and simmer for about 5 minutes, until the kale is tender.
4. Remove the lid and allow any excess liquid to evaporate. Use 2 forks to mix the bean sprouts through the other ingredients, then adjust the seasoning, if necessary. Serve the vegetables on a bed of rice, with cashews sprinkled over, and lemon wedges on the side for squeezing over.