Stir Fried Kalettes with Tahini, Chilli & Garlic
Elevate your side dishes to the spotlight. Turn them into something unique, something irresistible that disappears quickly. Stir fried Kalettes are quick and easy to make. You might just find yourself making this recipe again and again—when it's this good, why not?
Ingredients
- 1 bag of BCfresh Kalettes (250g)
- 4 garlic cloves, peeled and thinly sliced
- 2 red chilies, deseeded and thinly sliced
- 1 tbsp light soy sauce
- 1 1/2 tbsp toasted sesame seeds
- 1 tbsp lime juice
- 2 1/2 tsp sunflower, sesame oil or oil of your choice
For the sauce:
- 120 g tahini paste
- 1 1/2 tbsp light soy sauce
- 1 1/2 tsp rice vinegar
- 1 1/2 tsp Mirin (Japanese rice wine)
Instructions
- Whisk all the sauce ingredients in a small bowl, add three to five tablespoons of water (the amount you need will depend on the tahini, so add gradually), and whisk until the sauce is thick but pourable, a bit like honey. Set aside.
- Wash the Kalettes, separate the leaves and dry thoroughly.
- Heat oil in a large sauté pan on a high flame, then fry the garlic and chili for one to two minutes, until the garlic is golden. Lift out the garlic and chili, place in a separate dish.
- Add the Kalettes into the hot pan, add the soy and a tablespoon of water, and cook to wilt down. As the greens collapse, add any additional Kalettes leaves to the pan and cook, stirring regularly, for three to four minutes, until the Kalettes are cooked yet crunchy and there is no liquid left in the pan.
- Stir through the sesame seeds and lime juice and take off the heat.
- Spoon the greens on to a platter and drizzle the sauce over the top (hold a bit back to serve on the side). Scatter the fried garlic and chili on top, and serve.
