Ingredients
- 4 carrots
- 4 cups shiitake mushrooms
- 8 cups kale
- 1 ½ tbsp minced garlic
- ½ cup tahini
- 2 tbsp soy sauce
- 1 ¾ tsp chinese five-spice
- 2 cups canned lentils
- 2 cups kimchi
Directions
-
Step 1
Chop carrot, shiitake mushrooms and kale into bite-size pieces (discarding the touch center ribs and stems of kale).
In this recipe- 4 carrots
- 4 cups shiitake mushrooms
- 8 cups kale
-
Step 2
Fill a medium shallow pan with 1 inch of water. Add carrot, shiitake mushrooms and kale. Cover and steam 5 minutes, or until carrots are slightly tender. Remove from heat and drain.
In this recipe- 4 carrots
- 4 cups shiitake mushrooms
- 8 cups kale
-
Step 3
Meanwhile, in a small bowl, blend or whisk together garlic, tahini, soy sauce and chinese five-spice.
In this recipe- 1 ½ tbsp minced garlic
- ½ cup tahini
- 2 tbsp soy sauce
- 1 ¾ tsp chinese five-spice
-
Step 4
Place lentils in a microwave-safe dish and heat on high for 45 seconds.
In this recipe- 2 cups canned lentils
-
Step 5
Spread lentils, veggies and kimchi on a plate, then drizzle with sauce.
In this recipe- 2 cups kimchi
Tip
A great addition to spice rubs or marinades for meat, chinese five-spice is (surprise) a blend of five other better-known spices: cinnamon, cloves, fennel, star anise, and Szechuan peppercorns.