Slow Cooked Chinese Beef Stew & Crispy Kale
Jen's Food and Photos
Jen's Food and Photos
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Ingredients

  • 750 g braising
  • 1 bunch spring onions , sliced
  • 3 garlic cloves , sliced
  • 10 button mushrooms, sliced
  • 2 tsp Chinese five-spice powder
  • 1 star anise
  • 4 tbsp rice wine or dry sherry
  • 2 tbsp soy sauce
  • Olive oil
  • 200 c. Coat the kale lightly in olive oil and spread out on a baking tray. Sprinkle with salt. Bake for 15 minutes, until it is just starting to go golden at the edges.

Instructions

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