Kale Stir-Fry with Peanut Sauce

This kale stir-fry is a great vegetarian meal! Serve over brown rice. Spinach or collard greens can be substituted for the kale. The peanut sauce is also great on its own.

Step: 1

Combine peanut butter, soy sauce, 3 tablespoons lime juice, brown sugar, sesame oil, and garlic in a saucepan over medium-low heat. Cook and stir until just combined, 3 to 4 minutes, adding up to 1 tablespoon lime juice if sauce is too thick.

Step: 2

Heat a wok over medium-high heat. Add wet kate and stir-fry until wilted, 2 to 3 minutes.

Step: 3

Combine peanut sauce and kale and serve.

Per Serving: 416 calories; protein 17.5g; carbohydrates 41g; fat 24.8g; sodium 1602.8mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do more often .