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Kale and Pepper Stir-Fry

Kale and Pepper Stir-Fry
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Serves 4| Hands-On Time: | Total Time:


  1. Heat the canola oil in a large skillet over medium-high heat. Add the pepper and ginger, season with ½ teaspoon salt, and cook until tender, 2 to 3 minutes.
  2. Add the kale and soy sauce and cook, tossing occasionally, until the kale is tender, 6 to 8 minutes. Mix in the sesame oil and sprinkle with the sesame seeds.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 167
  • Fat 9g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 543mg
  • Protein 6g
  • Carbohydrate 19g
  • Sugar 1g
  • Fiber 4g
  • Iron 4mg
  • Calcium 228mg
What does this mean? See Nutrition 101 .

Quick Tip

Freezing fresh ginger makes it easier to grate. The root can be frozen, tightly wrapped in plastic, for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.