食材
Servings: 1
INGREDIENTS
- 80g mixed mushrooms, sliced
- 1 clove of garlic, sliced
- 80g kale, stalks removed
- 2 Tbsp ricotta cheese
- 2 sliced sourdough bread, toasted
- 1 Tbsp vegetable oil
Seasoning:
- 2 tsp Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce
- ½ tsp Lee Kum Kee Premium Light Soy Sauce
- Pepper to taste
- Lee Kum Kee Chiu Chow Chilli Oil (optional)
PREPARATION
Cook the mushrooms and garlic in oil, stirring occasionally until golden brown. Add the kale with the Mushrooms Vegetarian Stir-fry Sauce and toss through until the kale wilts slightly. Take off the heat and season with Light Soy Sauce and plenty of black pepper.
Toast the sourdough bread and season the ricotta with pepper and spread onto toast.
Spoon the mushrooms and kale over the toast and serve. Drizzle a little Chilli Oil for an extra kick.