Stir-Fried Kale with Crispy Pork

Ingredients

• 1 bunch Chinese kale
• 150g crispy pork
• crushed garlic
• bird's-eye chili
• 1 tbsp fermented soybean
• oyster sauce, light soy, sugar

Method

• Slice kale on the bias, separating stems and leaves; cut crispy pork into pieces
• Heat wok on high; fry garlic and chili
• Add kale stems first, then leaves and crispy pork
• Season with soybean, oyster sauce, soy and sugar; toss fast and serve

How to Choose

Choose kale with deep-green leaves and plump crisp stems, not yellow or wilted · crispy pork with puffed, crackly skin, fresh pink meat, no smell.

Chef's Secret

Secret: add the stems before the leaves so everything cooks evenly; add the crispy pork at the end and toss fast to keep the skin crunchy; high heat keeps the kale green, not soggy.

Fresh kale + crispy pork + soybean paste full set at Fresh Market Online.