Beef & Kale Stir-Fry, Every Day with Rachael Ray November 2011
Here was another fast recipe while my parents are visiting. Can't spend the whole time cooking! In this, the beef gets browned, then the aromatics are added for 30 seconds. The kale gets simmered for 5 minutes, and then the sauce gets added and warmed through. Pretty quick! The rice is the part that takes the longest.
I think it's unusual to have kale in an Asiany dish (not that this is authentic), so this was kind of interesting. I liked the water chestnuts a lot and think I should add them to things more. When I went to Vietnam a couple of years ago, we took a boat tour of the Mekong Delta, including a visit to one of those floating markets. Our guides asked us what we wanted, and for some reason we chose water chestnuts, which they bought for us and opened fresh with a knife. I guess in America they're always canned, though. Maybe the demand is too low? Anyway, they have a good texture.
No comments:
Post a Comment