Stir-Fried Chinese Kale with Garlic and Shrimp
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 30 min · Shellfish · pescatarian, dairy-free, keto, low-carb
184 cal
20g protein
8g carbs
8g fat
per serving · estimated
Ingredients
- 1 bunch Chinese kale (gai lan)
- 1/2 lb Large shrimp, peeled and deveined
- 2 cloves Garlic cloves
- 1 tbsp Vegetable oil
- 1 tbsp Oyster sauce (gluten-free)
- 1/2 tbsp Soy sauce (gluten-free)
- 1/2 tsp Sesame oil
- to taste Salt
Method (tap to check — screen stays awake)
- Wash and chop the Chinese kale into manageable pieces.
- Peel and mince the garlic cloves.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- In the same wok, add the remaining 1 tablespoon of oil and sauté the garlic until fragrant, about 30 seconds.
- Add the Chinese kale and stir-fry for 2-3 minutes until wilted and vibrant.
- Return the shrimp to the wok, add the oyster sauce, soy sauce, sesame oil, and stir to combine thoroughly.
- 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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