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Stir-fried Kale and Cuttlefish

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    3 mins

  • Cooking

    3 mins

Easy Recipes Less Than 15 mins Seafood Vegetable Dinner Lunch Chinese Food

What You Will Need

Ingredients

  • Chinese kale 240 g [Sectioned]
  • Cuttlefish 200 g [Sliced]
  • Red capsicum 15 g [Diced]
  • Yellow capsicum 15 g [Diced]
  • Lee Kum Kee Minced Garlic 10 g
  • Green onion some

Marinade

  • Lee Kum Kee Premium Chicken Bouillon Powder 1/4 tsp
  • Corn starch some

Seasoning

  • Lee Kum Kee Premium Oyster Sauce 1 tsp
  • Lee Kum Kee Premium Chicken Bouillon Powder 1/3 tsp
  • Lee Kum Kee Premium Soy Sauce 1/2 tsp
  • Lee Kum Kee Pure Black Sesame Oil 1/2 tsp
  • Shao Hsing wine 1 tsp
  • Lee Kum Kee White Peppercorn Powder some

Made with
Lee Kum Kee products

No Hormones* Premium Chicken Bouillon Powder 273g

Chicken Powder / Chicken Broth, Seasoning Powder, Soup Base

No Hormones* Premium Chicken Bouillon Powder (No MSG Added)
Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce

Soy Sauce

Premium Soy Sauce
Pure Black Sesame Oil 207ml

Basic Cooking Sauce

Pure Black Sesame Oil
White Peppercorn Powder

Spice

White Peppercorn Powder
Minced Garlic 213g

Basic Cooking Sauce

Minced Garlic

How to make it

  1. Cook kale in water with oil and sugar until done.Set aside.

  2. Marinate cuttlefish for 15 minutes.Blanch in boiling water.Set aside.

  3. Heat oil in medium heat, stir-fry garlic and red & yellow capsicum.  Then stir in kale, cuttlefish, green onion and seasoning.

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