Quick Chinese Kale

Heat the Oil:

• Add Oil: Pour 1 tablespoon of vegetable oil into a large wok or frying pan.
• Warm Up: Place the pan over medium-high heat. Wait until the oil shimmers slightly—this means it's hot enough.

Cook the Garlic:

• Add Garlic: Toss in 1 large garlic clove, thinly sliced.
• Cook: Stir the garlic for about 30 seconds. Keep an eye on it to avoid burning—you're looking for a light golden color and a fragrant aroma.

Add the Kale:

• Incorporate Kale: Add the 200g bag of kale directly to the pan.
• Toss: Use tongs or a spatula to mix the kale with the garlicky oil. Stir well for about 2 minutes until the kale begins to wilt.

Steam the Kale:

• Pour Water: Carefully pour in 100ml of boiling water. This will create steam to cook the kale.
• Cover: Immediately cover the pan with a lid. Let it cook for 7 minutes—the steam will soften the kale, making it tender and flavorful.

Incorporate the Sauces:

• Add Sauces: Once the kale is wilted, uncover the pan. Stir in 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce.
• Mix Well: Toss everything together, making sure the kale is evenly coated with the sauces. Heat for an additional 1-2 minutes until everything is warmed through.

Serve:

• Transfer: Remove the pan from the heat. Carefully spoon the kale onto a serving dish.
• Optional Garnish: If desired, sprinkle with sesame seeds or sliced spring onions for an extra touch.
• Enjoy: Serve hot as a delicious and healthy side dish to accompany your meal!