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Hong Kong Shrimp, Kale and Apple Stir Fry

This Little Goat went to Hong Kong
This Little Goat went to Hong Kong

yields

4 servings

time

15 minutes

active time

15 minutes

ingredients

3/4 cup This Little Goat went to Hong Kong

Juice and zest of 1/2 lemon (about 1 Tbsp juice and 1 tsp zest)

Canola oil 

1 yellow onion, thinly sliced

1 Honeycrisp apple, peeled and diced 

1 lb. medium shrimp, peeled, deveined and butterflied 

1 bunch kale, stems removed and roughly chopped

1/4 tsp Korean chili flakes (or crushed red pepper flakes), optional

Kosher salt 

Cooked rice, for serving, optional

instructions

In a small bowl, whisk the Hong Kong sauce with the lemon juice and zest. Set aside.

Coat a large skillet or wok with a drizzle of canola oil and heat over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add in the apple, shrimp, and half of the Hong Kong sauce mixture. Continue cooking until the shrimp have turned pink and apples have softened, about 5 minutes more.

Turn heat to low and add the kale, remaining Hong Kong sauce mixture and a pinch each of kosher salt and Korean chili flakes, if desired. Stir until the kale has wilted and all ingredients are coated and combined, about 3-5 minutes more. Season to taste with salt. Serve as is, or over cooked rice. 

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