Szechwan Beef And Kale Stir Fry Recipe

1 lb fresh kale
1/2 lb lean beef, thinly sliced
1 tsp cornstarch
1 tsp soy sauce
1 Tbsp peanut oil
1  whole dried hot chili
1 tsp Chinese chili bean paste
2 garlic cloves, minced
1 Tbsp grated ginger root
1 Tbsp oyster sauce
1 Tbsp water
1 tsp sea salt

Wash and trim the kale of any stems, then cut into thin strips; set aside.

Put the sliced beef in a glass bowl, sprinkle in cornstarch and soy sauce and toss to coat well; set aside.

Put your wok over medium-high heat, add the peanut oil and the whole hot chili and fry, stirring constantly, for 1 to 2 minutes, then remove chili from oil and discard chili.

Add the sliced beef to the hot oil in the wok and stir fry until just cooked, about 2 minutes; remove and set aside.

Add the kale and stir fry until slightly wilted, about 2 minutes, then push the kale up the sides of the wok.

Into the middle of the wok add the chili bean paste, garlic, ginger, oyster sauce, and water and cook, stirring, for 1 minute.

Add the beef back into the wok and mix together with the kale, stirring and cooking just until everything is heated through again and well blended. Serve immediately over hot cooked rice.

Will serve 4 to 6.