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And I added bean sprouts for a crunch. This chicken stir-fry with kale and mushrooms is a quick healthy one-pot meal! The stir fry sauce is so versatile that you can use it with any meat and/or vegetables Broccoli, green beans, asparagus, or zucchinis are all great as well.

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Ingredients requirements for Bean, kale and chorizo stirfry:

1. Take 20 large runner beans
2. Prepare 1 of large potato
3. Get 2 - " spicy chorizo
4. Prepare 1 clove - garlic
5. Get 1 - red onion
6. Give 5 large kale leaves

They're stir-fried just until wilted, but still bright green and crunchy. I follow our basic stir-fry guide's recommendation to cook ingredients in smaller batches, so that the wok has time to reheat between each. This chorizo stew is a must for anyone who loves big bold Spanish flavours. Serve with mashed potato and kale for an easy but hearty, warming dinner.

Bean, kale and chorizo stirfry step by step:

1. Clean all the veg, then slice and set aside as follows: Potatoes diced to 1cm. Beans sliced diagonally, 0.5cm width, onion diced 1cm, garlic finely chopped and kale leaves roughly cut across the main rib.
2. Steam the beans and boil the potato. It's possible to do this in the one pot with a folding steamer tray. Remove from water after 5min (should be al dente) drain and set aside to cool.
3. Chop the chorizo into small pieces and add to frying pan with some oil. Once sizzling, add the onion and keep the heat at medium. When the onion is soft, add the garlic and potato.
4. Shake the pan a few times. Once the potato looks browned, combine with the kale. Turn over so the kale is covered with the hot oil, and then add the remaining beans. Keep turning until the kale is wilted, and serve.

Use a slotted spoon to transfer to a plate. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about. Stir in the tomatoes, salt, and pepper; bring to a simmer. Prep Time: ½ hour while beans cook.

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