1spring onions(scallions) - reserve the greens for garnishing
2 to 3garlic- finely chopped
1 or 2green chilies- finely chopped
1inchginger- finely chopped
1teaspoonlight soy sauce or as required
½teaspoonsugar or as required
¼teaspoonblack pepper powderor as required
1tablespoonarrow root flouror (corn starch + 1/3 cup water). i added arrow root flour
1.5tablespoonoil
½ to ¾cupwateror as required
salt as required
Instructions
Rinse and slice the mushrooms.
Rinse and chop the kale leaves. You can slice off the central stem if you prefer. I usually keep them.
Heat oil in pan. Add the ginger, garlic and green chilies and saute for a few seconds.
Add the spring onions/scallions and saute for 1 or 2 minutes.
Add the mushrooms and stir fry the mushrooms on a high heat till the mushroom gets browned from the edges.
Add the chopped kale leaves. Saute till the leaves become tender. About 7 to 8 minutes.
Add soy sauce and stir well.
Then add 1/2 to 3/4 cup water and bring to a simmer.
Dissolve 1 tbsp arrow root flour or corn starch in 1/3 cup water.
Add this mixture in the pan. Simmer till the sauce thickens and become smooth with a glaze.
Season with salt, pepper and sugar.
Garnish with scallion greens and serve kale & mushrooms in ginger sauce hot with fried rice or steamed rice.
Notes
Alternatives for kale - since kale leaves are not available in india. Here are few alternatives: 1. You could add kohlrabi (ganth gobi) greens. But the leaves should be tender and young. 2. Collard greens can also be added. They are known as karam saag and also added to prepare haak, a kashmiri dish. 3. Malabar spinach. Also known as pui saag in bengali. 4. Even chinese cabbage bok choy would be good. 5. You can try spinach too, but spinach won’t retain its shape and bite like kale.