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Wok Stir-Fried Kale

Prep Time

5 min

Cooking Time

5 min





  • 2 leeks, sliced thinly

  • 1 cup celery, sliced

  • 1/2 cup fresh kale (or other greens), sliced

  • 2-1/2 to 3 Tbsps kuzu

  • 2 cups water

  • corn oil

  • sea salt


  1. Heat a small amount of oil in a skillet. Keep flame high. Add cabbage and saute 1 to 2 minutes. Stir constantly to saute evenly and to avoid burning the vegetables.

  2. Add greens and sea salt.

  3. Dilute 2-1/2 to 3 Tbsps of kuzu in approximately 2 cups of water and pour over the vegetables, stirring constantly to prevent lumping and to make the sauce smooth.

  4. Simmer for about 1 minute longer. Place in a serving bowl and serve.

  • May use skillet instead of wok.


Michio and Aveline Kushi

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