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Shrimp, Kale and Carrot Ginger Relish Stir Fry

Serves 2, time: 20-25 minutes

  • 1 T olive oil
  • 1/ large onion, diced
  • 1-2 cloves garlic small dice
  • 7-8 large leaves of Kale cut width-wise into narrow strips, chiffanade cut
  • 1/2 lb large raw shrimp: peeled and deveined
  • 1/2 cup sliced mushrooms or we like small bunapi mushrooms
  • 1/2 cup or more to taste Deborah's Carrot Ginger relish with its liquid
  • 1- 1 1/2 T olive oil
  1. Heat pan on med-low heat and add oil
    - add onions, cook stirring until softened
    - when softened, add garlic and mushrooms
    - continue stirring, add Kale and Carrot Ginger until Kale is
    wilted, warm and bright green
    - reserve Carrot Ginger liquid until the end

  2. Boil water for the shrimp
    - add shrimp and cook until pink and opaque, 2- 3 minutes
    - remove shrimp and drain in cold water to stop cooking

  3. Finalize
    - add Shrimp and reserved Carrot Ginger liquid
    - stir together
    - serve