Pork Stir-Fry Recipe with Spring Onions and Kale served in a round white bowl on a light wooden table

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Pork, kale and spring onion stir-fry

Name: Pork, kale and spring onion stir-fry
Total time: 20 min
Yield: serves 4
Ingredients: soy sauce 2 tbsp; rice wine vinegar 1 tbsp; mirin 2 tbsp; groundnut oil; pork tenderloin 1, trimmed and cut into strips; red chilli 1, seeded and finely chopped; garlic 1 clove, crushed; ginger thumb-sized piece, grated; carrots 2, peeled and thinly sliced; spring onions 3, diced; kale 200g, washed and roughly chopped

20 minutes
serves 4
Easy

A great Christmas week supper if you’ve had enough of the traditional meats and feel like you need some chilli! Really quick to throw together and the pork is delicious with the red chilli, ginger and mirin

October 7, 2015 at 3:58 pm

Ingredients

soy sauce 2 tbsp
rice wine vinegar 1 tbsp
mirin 2 tbsp
groundnut oil
pork tenderloin 1, trimmed and cut into strips
red chilli 1, seeded and finely chopped
garlic 1 clove, crushed
ginger thumb-sized piece, grated
carrots 2, peeled and thinly sliced
spring onions 3, diced
kale 200g, washed and roughly chopped

Method

Step 1

Mix the soy, rice wine vinegar and mirin. Heat 1 tsp of oil in a wok until very hot. Dip the pork in the marinade, shake off excess and fry in batches until golden. Set aside.
Step 2

Heat another tsp of oil in the wok until very hot and fry the chilli, garlic and ginger until fragrant. Add the carrot and stir-fry for 2 minutes before adding the spring onion, kale, marinade and pork slices. Cook for 7-8 minutes until the pork is cooked through. Serve with noodles or rice.