Muscat and kale cooked in the steer-fry method may become both a side dish and a full lunch. The dish is not only tasty, but also combined with a serious approach to healthy eating. Thanks to the Chinese cooking technique, which is different fast frying in a small amount of oil, large part of the nutrients. In addition, vegetables do not lose color. AT the result is a colorful dish in which a bitter taste kale is balanced by the sweetness of pumpkin. Nutritional value of one servings: (total 4) Calories 179, total fat 10 g, saturated fat g., proteins 5 g., carbohydrates 22 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 20min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 nutmeg pumpkin, peel, remove seeds and chop cubes
- 1 bunch of kale kale, tear leaves, stems delete
- 2 tbsp. l (30 gr.) Butter
- 1 tbsp. l olive oil
- 1/2 tsp coarse salt
- 1/4 tsp chili powder
Recipes with similar ingredients: nutmeg pumpkin, kale cabbage, chili seasoning
Recipe preparation:
- Heat in a large frying pan over high heat for 1 tbsp. l butter and olive oil. Add pumpkin, sprinkle with salt, chili powder and pepper. Fry for a few minutes, carefully turning over with a spatula until the pumpkin becomes soft and saturated golden brown (but will not decay yet). Move to a plate.
- In the same pan, melt 1 tbsp. Over medium-high heat. l remaining butter. Add the feces. Mix it with using tongs and fry for 3-4 minutes. Add cooked pumpkin and gently mix everything together.
