Gently boil over medium-high until kale is tender and bread is almost dissolved, about 10 minutes..

The high-heat frying and even spray of oil from the bursting kernels helps fortify the patina of a wok, resulting in both a snack and a well-seasoned pan.. How to Stir-Fy.Heat wok or skillet over high until a drop of water evaporates in 1 to 2 seconds; swirl in 1 tablespoon oil.. 2.

Add seasoned chicken to wok; cook, undisturbed, 1 minute.Cook, stirring and tossing constantly, until chicken is no longer pink, about 1 minute.. 3.Swirl in 1 tablespoon oil; add asparagus, carrots, thyme, and ½ teaspoon salt.

Cook, stirring contantly, 1 minute and 30 seconds.. 4.Whisk broth mixture; add to wok.

Cook, stirring and tossing constantly, until well combined, about 30 seconds.. 5.

Cover and Simmer.crema or sour cream thinned out with water to heavy cream consistency.

Thinly shredded green cabbage.Prepare the Costillas en Salsa Roja.

Halve onion lengthwise; reserve one half for another use.Slice remaining half lengthwise into two wedges; set aside.