Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Carrot, kale and ginger stir fry
Serves 4 Starters and mains
Ingredients
- 225g carrots peeled, cut into 5cm lengths
- 3tbsp sunflower oil
- 250-350g tender loin pork fillet, trimmed and sliced into 1cm x 3cm strips
- 2 green chillies, deseeded and finely chopped
- 40g ginger peeled, thinly sliced into rounds then cut into fine matchsticks
- 4 cloves garlic, crushed
- 200g curly kale, stripped from any tough stalks
- 1tsp Sichuan pepper, coarsely ground
- 2tbsp light soy sauce
Method
Cut each length of carrot into fine slices lengthwise then into long, thin matchsticks, and put to one side. Heat a wok and add the oil and the pork and stir-fry for about 2 minutes. Take off the heat and, using a slotted spoon, lift out into a wide bowl.
Put the wok back on the heat and add the chillies and ginger and stir-fry for 1 minute. Mix in the carrot and garlic and stir for 1 minute. Tip over the pork. Put the kale in the wok with 2tbsp water and 1⁄2tsp sea salt crystals and stir to wilt for 4 minutes.
When the water has mostly evaporated from the kale, add the pork mixture to the wok. Add the Sichuan and soy sauce, mix well and serve right away. This dish will go well with a side of red rice.
.jpg)
Advertisement