Good Morning!
Yes it’s Friday at last💃 💃 💃 💃 So stoked! Hopefully today will go smoothly and nice.
I haven’t walked on my treadmill for 4 days now, so sad. Hopefully on weekend, I will have the energy to do, as well catching up with an episode or two of Desperate Housewives 🤣 Do you have any plans for the weekend?
Here is for today’s recipe, the mighty combo of kale and mushrooms 😍
5 bags of kale
1 box firm tofu
2 box of white button mushrooms
1 golden zucchini
1 med onion
6 garlic
1 tbsp unsalted butter
2 bird eye chilies
Chicken bouillon powder to taste
Sesame oil to taste
Remove kale leaves from the stems, soak in water
Cube tofu, set to side
Remove the skin and lower stem of the mushrooms, and if you like, slice them or leave them whole, rinse with cubed zucchini
Slice thinly garlic and onion, saute along with bird eye chilies in butter till fragrant and softened, add in tofu, cook for 3 mins, then stir in kale. Cook covered on low-med heat for 5 minutes
Stir in mushroom and zucchini, continue cooking, stirring occasionally, for 5-8 mins
Season with chicken bouillon powder and sesame oil
Ready to be served 😊
Kale and Button Mushroom Stir Fry
Ingredients
- 5 bags of kale
- 1 box firm tofu
- 2 box of white button mushrooms
- 1 golden zucchini
- 1 med onion
- 6 garlic
- 1 tbsp unsalted butter
- 2 bird eye chilies
- Chicken bouillon powder to taste
- Sesame oil to taste
Instructions
- Remove kale leaves from the stems, soak in water
- Cube tofu, set to side
- Remove the skin and lower stem of the mushrooms, and if you like, slice them or leave them whole, rinse with cubed zucchini
- Slice thinly garlic and onion, saute along with bird eye chilies in butter till fragrant and softened, add in tofu, cook for 3 mins, then stir in kale. Cook covered on low-med heat for 5 minutes
- Stir in mushroom and zucchini, continue cooking, stirring occasionally, for 5-8 mins
- Season with chicken bouillon powder and sesame oil
- Ready to be served 😊
