Kale and Pork Stir-Fry
Kale and pork stir-fry is my simple and quick gluten free Chinese stir-fry home cooking dish. A perfect weeknight dinner dish for the family.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons extra virgin olive oil
- 600 g skinless and boneless pork leg ((or pork tenderloin) trimmed and thinly sliced to roughly 1.2 inch in length)
- 2 cloves garlic (finely minced)
- 1.5 inch ginger (peeled and thinly sliced)
- 1 large bunch curly green kale (stems below leaves removed, leaves and ribs cut into 1.5 inch lengthwise)
- steamed basmati rice (to serve)
- 1 tablespoon gluten free light soy sauce
- 1 tablespoon gluten free oyster sauce
- 2 tablespoons medium dry sherry
- 2 tablespoon gluten free light soy sauce
- 1 tablespoon medium dry sherry
- 1 ½ teaspoons corn starch (or potato starch)
- 1 teaspoon ground white pepper
Instructions
- 1
Combine pork with marinade in a large bowl and mix well.
- 2
Prepare and mix the sauce ingredients in a separate bowl.
- 3
Heat up a wok with 2 tablespoons of extra virgin olive oil, add the pork pieces and stir-fry on medium to high heat for 3 minutes or until just cooked through. Remove from wok and set aside. Clean wok with kitchen paper towel.
- 4
Heat up the wok with 2 tablespoons of extra virgin olive oil, add garlic and ginger, stir-fry until lightly golden on low heat.
- 5
Add in the kale and stir-fry for another 2 minutes on medium to high heat. Add the pork and the sauce prepared and stir-fry for another 2 to 3 minutes or until kale turns bright green.
- 6
Serve immediately with steamed basmati rice.