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Kale, pork and sesame stir-fry


Serves: 4
timePrep time: 15 mins
timeTotal time:
Kale, pork and sesame stir-fry
Photographed by Toby Scott

Kale, pork and sesame stir-fry


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
496Kcal
Fat
21gr
Saturates
7gr
Carbs
44gr
Sugars
4gr
Fibre
5gr
Protein
34gr
Salt
2.5gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 2 tsp sesame seeds
  • 500g pork mince
  • 200g kale, woody stalks removed
  • 1 red chilli, finely sliced
  • 2 large garlic cloves, finely chopped
  • 1 tbsp very finely chopped root ginger
  • 2 tsp toasted sesame oil
  • 3 tbsp kicap manis (Malaysian sweet soy sauce – we used Malay Taste)
  • 1 bunch spring onions, trimmed and shredded
  • a small handful each of mint and coriander, roughly chopped
  • 4 x 60g nests of dried noodles, cooked according to pack instructions
  • lime wedges, to serve

Step by step

  1. Heat a dry nonstick wok over a medium heat, add the sesame seeds and dry-fry for about a minute, tossing the pan occasionally until toasted. Transfer to a plate.
  2. Return the wok to the heat, add the pork mince and fry for 6-7 minutes, over a high heat, stirring until all the moisture has evaporated and the meat is well browned.
  3. Meanwhile, put the kale in a colander in the sink, pour over a kettleful of just-boiled water, then drain.
    Tip
    Kale leaves are robust enough to stand up to the punchy Asian flavours in this simple stir-fry. If you prefer to use extra-lean pork mince, you'll need to add some oil when frying.
  4. Add the kale, chilli, garlic and ginger to the wok and stir-fry for 5 minutes. Add the sesame oil and kicap manis and stir well. Then add the spring onions, herbs and toasted sesame seeds. Toss with the noodles and serve with lime wedges.

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