Meatless Monday: Kale and Mushroom Salad - FabFitFun
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  • Meatless Monday: Kale and Mushroom Salad

    Chinese flavor without all the fat

    FFF- MM- Kale and Mushroom Salad

    We usually associate Chinese food dinners with wearing sweats and binge-watching Netflix until we fall asleep feeling shameful and greasy during episode 11 of Orange Is the New Black. Sure, sometimes there’s a little broccoli in our takeout carton of beef, but there aren’t many other redeeming qualities about our favorite international fare (besides, of course, being absolutely delish). What’s a kung pao-lovin’, health-conscious gal to do?

    Well ladies, it’s time to revamp your dinner by adding a little DIY (and subtracting all that sodium and MSG). The chefs at Chi Lin, one of LA’s hottest Chinese restaurants, are tackling the deep-fried issues that plague Chinese cuisine by taking a healthful and sophisticated approach with their recipes.

    Once you master their light and yummy kale and mushroom salad, you’ll never go to sleep with the eggroll bloats again. (We don’t promise that binging on this salad will help curb your Netflix addiction, but hey — one vice at a time!)

    Kale and Mushroom Salad

    kale, chopped and blanched
white asparagus, sliced on bias and blanched
Shiittake mushrooms, sliced thin and fried until crispy
    tofu sheets

    4 ounces chicken stock
    1 ounce soy sauce
    1/2 ounce sesame oil
    1/2 ounce XiaoHsing rice wine
    salt, to taste
    sugar, to taste
    sesame oil, to taste

    1. Pan fry the tofu sheets on both sides and set aside.
    2. Add chicken stock, soy sauce, sesame oil, Xiaohsing rice wine, and tofu sheets and braise until no more liquid remains. Remove the tofu sheets and slice thin. Set aside to cool.


    2 cups sesame paste
    2 1/2 ounces soy sauce
    1 tablespoon sugar
    1/2 tablespoon salt
    1 tablespoon sesame oil
    1 tablespoon Chinese hot mustard
    1/2 cup hot water
    1 tablespoon sesame oil
    tofu sheets

    Directions for dressing:
Mix together all ingredients and set aside.

Toss Kale and asparagus together. Add salt, sugar, and sesame oil to taste. Top with sliced, braised tofu sheets. Drizzle the sesame dressing over the salad. Garnish with crispy shiittake mushrooms.

    xx, The FabFitFun Team

    Posted on September 9, 2013 in Health


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