Pork, kale and spring onion stir-fry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp mirin
- groundnut oil
- 1 pork tenderlointrimmed and cut into strips
- 1 red chilliseeded and finely chopped
- 1 clove garliccrushed
- thumb-sized piece gingergrated
- 2 carrotspeeled and thinly sliced
- 3 spring onionsdiced
- 200g kalewashed and roughly chopped
Nutrition: per serving
- kcal334
- fat18.6g
- carbs12.7g
- fibre2.8g
- protein27.2g
- salt1.6g
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.
