I'm at the Albany airport en route to the AMSA (American Medical Students Association) Medical Humanities Institute for the weekend -- with this blog as the writing project submission that earned me acceptance! Just took an exam, looking forward to a long weekend off from schoolwork, enjoying a glass of wine and some chocolate, and yet already regretting my decision not to bring my best friend and constant companion First Aid. Ah, the life of a second year med student with the major "step one" board exam coming up in June... I'm embracing it.
With this conference coming up, though, it's time to catch up on some writing.
I've always been hesitant to post a stir-fry recipe, because it's not a dish that's been passed down to me through family or for which I have any particular expertise. This particular version, though, is simple and reproducible and consistently tasty; a decent go-to for something healthy and quick if your Chinese mother or grandmother happens to be busy. Sometimes after a long day I'll come home and cook next night's library dinner before going to bed. Again: step one. One of the keys to eating decently during exam week is to be prepared.
Chicken and kale stir-fry:
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With this conference coming up, though, it's time to catch up on some writing.
I've always been hesitant to post a stir-fry recipe, because it's not a dish that's been passed down to me through family or for which I have any particular expertise. This particular version, though, is simple and reproducible and consistently tasty; a decent go-to for something healthy and quick if your Chinese mother or grandmother happens to be busy. Sometimes after a long day I'll come home and cook next night's library dinner before going to bed. Again: step one. One of the keys to eating decently during exam week is to be prepared.
Chicken and kale stir-fry:
- 3 cloves garlic
- 1"-square fresh ginger, peeled
- 1 chicken breast
- 1/2 bunch kale
- any other vegetables you so desire
- canola oil, soy sauce, black vinegar, white pepper, chili flakes
Chop the kale into ribbons, removing thick parts of the stalk and chopping separately. Slice the chicken into small thin pieces.
Heat the canola oil in a frying pan. Finely chop or grate the garlic and ginger. Add to the hot oil along with chili flakes and stir. Once fragrant, add the chicken and stir. When the outside of the chicken is white, add the chopped kale stalk (as these take longer to cook than the leaves). Once the chicken seems to be cooked through (no longer pink in the middle), add the kale leaves. Add a 1/4-cup of water as needed to keep from burning. When the kale leaves are soft to your liking, season sparingly with soy sauce, vinegar, and white pepper. You can always add more soy sauce, but you can't take it away!
Soooo simple, right?
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