Costco offers a wide variety of fresh,
frozen and canned foods, as well as salad
kits, cooking oils and cookware.
THAI CHICKEN AND KALE STIR-FRY
Salad mixes are an excellent and healthy
shortcut. And if you cube your chicken in
advance, this stir-fry is ready to eat in 15
1 package sweet kale vegetable salad kit ( 28 ounces)
2 tablespoons oil (coconut or avocado oil preferred)
8 boneless, skinless chicken thighs, diced (about 1½
1 inch fresh ginger, grated
½ cup sweet red chili sauce
2 green onions, sliced
½ cup cashews
Open kale salad kit, remove packaged salad dressing
and set aside for another use. Open package of cran-
berries and pumpkin seeds and set aside.
Place a wok or very large stainless steel frying pan over
high heat. Add oil and rotate the wok or pan until the
oil coats the surface. When the pan is hot, add chicken
and grated ginger, stirring constantly until chicken is
almost cooked, about 2 minutes. Stir in kale salad mix,
along with the cranberries and pumpkin seeds, and
continue to cook, stirring constantly, until the greens
soften, about 5 minutes. Add sweet red chili sauce and
heat through. Garnish with green onions and cashews.
Makes 4 servings.
Recipes courtesy of Laura Langston.
PORK TENDERLOIN STIR-FRY
Use frozen stir-fry vegetable blends and
ready-made teriyaki sauce to keep prep time
to a minimum. Because frozen vegetables
take a little longer to cook, in this recipe the
pork tenderloin is cooked first and added
back near the end.
1 large pork tenderloin (approximately 1 pound)
1 tablespoon plus 2 teaspoons coconut, avocado or
other oil, divided
Dash of sesame oil (optional)
8 cups Kirkland Signature™ Stir-Fry Vegetable Blend
¾ cup teriyaki sauce
With a sharp knife, trim the pork tenderloin to your
liking. Slice the tenderloin in half lengthwise to make
2 pieces, then slice each piece against the grain into
crescents approximately ¼-inch thick. Put pork slices
into a bowl. Sprinkle with 1 teaspoon of coconut or
avocado oil and a few dashes of sesame oil. Mix well
and set aside.
Place a wok or very large stainless steel frying pan
over high heat. Add 1 tablespoon of oil and rotate the
wok or pan until the oil coats the surface. Once the oil
is hot (smoke rises from the wok or a drop of water
sizzles when it’s flicked into the pan), toss in the pork
pieces and cook, stirring continually, until the pork is
no longer pink, about 4 minutes. Remove pork to a
plate and set aside.
Add 1 teaspoon of oil to the pan and bring it to high
heat. Add Kirkland Signature Stir-Fry Vegetable Blend.
Stir constantly over medium-high heat until vegetables are hot and tender-crisp, about 8 minutes. Return
pork to the pan and stir-fry another minute until the
pork heats through. Add teriyaki sauce and stir well.
Serve with rice or over noodles. Makes 4 servings.