Kale-Beef stirfry today.
I don't know if the chinese even cook with kale, but I had a couple leaves left over from a pot of soup so stirred them in. Kale can handle stir-fry temps and is supposed to be very good for you, and it was delicious. Contained beef, 2 kinds of mushrooms, 2 kinds of bell pepper, japanese chile, schizuan peppercorn, scallion and the kale; sauce was soy, the mushroom-soaking water, cornstarch and Tiger Sauce.
I Know Why The Egged Bird Sings.