Xinjiang Chinese · China

Cinnamon and Paprika Stir-Fried Preserved Chinese Kale with Garlic and Chili

Name: Cinnamon and Paprika Stir-Fried Preserved Chinese Kale with Garlic and Chili
Total time: 12 min
Yield: 2 servings
Cuisine: Xinjiang Chinese
Ingredients: 1 bunch preserved Chinese kale (about 200g); 2 cloves garlic, minced; 1 tbsp vegetable oil; 1/2 cup sliced chili peppers; 1 tsp soy sauce; 1/4 tsp sesame oil; 1/4 tsp salt; 1/4 tsp sugar; 1/2 tsp ground cinnamon; 1/2 tsp smoked paprika

A warm and spicy twist with the sweet depth of cinnamon and the smoky heat of paprika.

12 minutes2 servings

Method

Mix cinnamon and paprika into the preserved Chinese kale before washing and chopping.
Wash and chop the preserved Chinese kale, removing any tough stems.
Heat oil in a wok over high heat, then add garlic and chilies, stir for 30 seconds.
Add the kale, soy sauce, and sesame oil; stir-fry for 3-4 minutes until tender.
Season with salt and sugar, then serve.

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