Pork and kale stir fry
with plums
Kale has such a distinctive and delicious flavour and it works really well with sweet plums and sticky pork. It's nutrient rich, high in fibre and is a great anti-oxidant and anti-inflammatory food.
Ingredients
Serves 2
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200g kale, washed, dried and cut into bite size pieces (about ½ inch slices)
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1 thumb-sized piece ginger, peeled and finely sliced
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4 large garlic cloves sliced
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1 chilli, halved deseeded and finely chopped
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1 long sweet red pepper​​
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1 lime, juiced
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1 tbsp honey
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300g stir-fry pork strips
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3 medium/firm plums – sliced. (If not available use tinned pineapple. I had a glut of plums at the time!) Any over ripe plums can mashed and added to the sauce.
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2 nests cooked flat rice noodles, drizzled with toasted sesame oil
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oil for frying to a high temp e.g. avocado or coconut
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50ml tamari, add to taste
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salt and pepper
Method
With a sweet and sour dish, adjust and balance the flavours towards the end. Add more salt (tamari), sweet (honey and/or pureed plum) and sour (lime or lemon juice) to suit your taste.
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In a small frying pan over a medium/high heat glaze sliced plums in a little oil and the honey so that they get a sticky shiny appearance. If you have any over ripe plums mash and remove skins and add to sliced plums, set aside.
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Season the pork with a little salt and pepper. Heat a wok or frying
pan with 2 tablespoons of oil. Add the pork and stir-fry for 2 minutes. Add the garlic, ginger, chilli, kale and stir-fry for 2 more minutes. Add the sweet red pepper for last minute of cooking to keep its crunch.
Stir in noodles and plums to warm through and adjust the sweet and sour balance of the dish by adding more lime juice, more tamari or honey to suit your taste. Divide between 2 serving bowls.