Stir-Fried Chinese Kale with Garlic and Shrimp

Chinese · 30 min · Shrimp · pescatarian, dairy-free, keto, low-carb, gluten-free

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Ingredients

• 1 bunch Chinese kale (gai lan)
• 1 pound Large shrimp, peeled and deveined
• 4 cloves Garlic cloves
• 2 tablespoons Vegetable oil
• 2 tablespoons Oyster sauce (gluten-free)
• 1 tablespoon Soy sauce (gluten-free)
• 1 teaspoon Sesame oil
• to taste Salt

Method

1. Wash and chop the Chinese kale into manageable pieces.
2. Peel and mince the garlic cloves.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
4. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
5. In the same wok, add the remaining 1 tablespoon of oil and sauté the garlic until fragrant, about 30 seconds.
6. Add the Chinese kale and stir-fry for 2-3 minutes until wilted and vibrant.
7. Return the shrimp to the wok, add the oyster sauce, soy sauce, sesame oil, and stir to combine thoroughly.
8. Cook for another 1-2 minutes, then serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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