Pork, kale and spring onion stir-fry

  • serves 4
  • A little effort

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.



  • 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


  • 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.

Nutritional Information

  • Kcals 334
  • Fat 18.6g
  • Carbs 12.7g
  • Fibre 2.8g
  • Protein 27.2g
  • Salt 1.6g