Kale Soy Sauce Stir-fry

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. For kale, remove wilted leaves and tough stems, and prepare 200 g of washed weight. Separate stems from the leaves and cut into 3 cm lengths.
2. Thinly slice onion and mix with soy sauce and Minced garlic in a small bowl.
3. Put cooking oil in a pan and stir-fry onion for 2 minutes to release the aroma.
4. Start with firm stems and stir-fry over medium heat for 2 minutes, then add the leaves and cook for another 2~3 minutes until wilted. Heat mung bean sprouts and soybean sprouts thoroughly to the core.
5. Coat the edge with soy sauce seasoning and mix for another 1 minutes. Turn off the heat, sprinkle sesame seeds, and serve immediately.

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