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Ginger Sautéed Kale with Chinese Lobster Sauce
Ingredients
  • 1 tablespoon neutral oil
  • ¼ inch knob ginger, peeled and thinly sliced
  • 1 pound lacinato kale, destemmed and cut into 2-inch-long pieces
  • 1 cup water or chicken stock, divided
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon sugar
  • ¼ teaspoon chicken powder or msg
  • 2 egg whites
  • 1 teaspoon cold water
  • 1 teaspoon sesame oil
  • 1 tablespoon potato starch
  • 1 tablespoon cold water
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