Xinjiang Chinese · China

Saffron and Orange Stir-Fried Preserved Chinese Kale with Garlic and Chili

Name: Saffron and Orange 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; 1/4 tsp saffron threads; 1 tbsp orange juice

A luxurious and fragrant variation with the delicate floral notes of saffron and the citrusy brightness of orange.

12 minutes2 servings

Method

Mix saffron threads and orange juice 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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