I’ve been using my Scanpan
Wok for nearly everything – not just Asian recipes but for quickly cooking vegetables, omelettes and deep-frying: I find the wok is a perfect vessel for that as the sloped sides mean you can use less oil than when frying in a deep dish frying pan. Try these Easy Homemade Tortilla Chips in the Scanpan Wok!
This
Scanpan Pro IQ Wok 32cm has a large handle and helper handle as well as a premium ceramic titanium non-stick coating, making it easier to mix the ingredients around.
The Scanpan's Pro IQ cookware range is made in Denmark and is suitable for induction cooking, making it such a versatile pan to use in the kitchen.
Although tortilla chips are delicious we have something a little healthier on the menu today. This Crispy Sesame Kale is a beautiful side dish alongside some spicy salmon or crispy roasted pork belly. It is also delicious with poached eggs and sourdough for breakfast.
You’ve just got to love recipes with only a few ingredients, and this one couldn’t be easier as well. Firstly though, it might be useful to explain how to clean and store your kale. Don’t be put off buying these super healthy greens from the big and bushy appearance! Kale is actually very easy to use once you strip the leaves from the stalks.
How to Clean and Prepare Kale:
- Holding the thick stalk, pull the leaves away and place in a clean sink or bowl with cold water. Throw away or compost the stalks.
- Drain and then place on a clean tea towel. Put another tea towel over the top and press down to dry.
- Pack the leaves into plastic storage bags or glass containers and store in the fridge until ready to use. Bring out as you need for stir-fries, green smoothies, soups and more.
3 Ingredient Crispy Sesame Kale
Only 3 ingredients and done in minutes, this healthy side dish is a perfect accompaniment to a midweek meal. The ScanPan Wok ensures even and fast cooking for crispy edges and toasted sesame seeds.
Makes: 2 cups
Cooking time: 5-7 minutes
Ingredients:
- 1 bunch kale leaves (cleaned and stalks removed)
- 1 Tbsp sesame oil
- 2 tsp sesame seeds
- Sea salt flakes (optional)
Instructions:
Heat the sesame oil around the wok until hot.
Add the kale to the pan and stir to mix the oil through the leaves well. Then leave without stirring for 1-2 minutes so the leaves on one side start to char.
Turn the leaves over for another 1-2 minutes, repeating until all the leaves are wilted and crisp at the edges.
Lastly, add the sesame seeds and stir fry in the pan with the kale for another minute or two until you can see they are lightly toasted brown.
Finish with sea salt flakes to taste and enjoy
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via Everten, and her own food blog,
www.eatwhatweeat.com focusses on family friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
Lastly, add the sesame seeds and stir fry in the pan with the kale for another minute or two until you can see they are lightly toasted brown.
Finish with sea salt flakes to taste and enjoy
