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By Chloe Ann | Nutritionist & Dietitian
Kangkong, Pork &
Pepper Stir-Fry
Stir-fry's are the ultimate fast food option for those days where you seriously CBF'd..... which means they are great for mid-week meals. Plus they tend to be a lot healthier and cheaper than takeaway options, which is always a bonus in our book. In this recipe we use Kangkong also commonly referred to as morning glory or water spinach, however you can substitute with gai lan (Chinese broccoli) or any other green leafy veg that tickles your fancy.
Serves 3-4 | 10 minutes prep | 5 minutes cook
Ingredients
Method
400-450g pork fillet, thinly sliced
2 tbs rice bran oil or any neutral oil would also work well
1/2 large white onion, quartered
1 garlic clove, thinly sliced
1-2 birds eye chillies (optional)
200g Kangkong (water spinach), washed well, stalks separated from the leaves
2 tbs fish sauce
1 tsp caster sugar
1 tsp sesame oil
Thai basil to serve
Marinade
1.5 tsp cornflour
1 tsp ginger, grated
1 tbs fish sauce
1 tsp caster sugar
1 tsp white pepper
1 tsp cracked black pepper
Step 1. First, marinade the pork. Combine all the marinade ingredients in a non-reactive bowl and add the thinly sliced pork. Mix well, cover and set aside.
Step 2. Prepare all of the other ingredients for the stir-fry.
Step 3. Heat 1 tbs of the oil in a wok set over a high heat.
Step 4. Once the wok is visibly smoking, add half the pork and stir-fry for 1-2 minutes until caramelised but still visibly pink. Remove the pork and set aside. Repeat with remaining pork, remembering to remove the pork after 1-2 minutes.
Step 5. Next add the white onion to the wok and stir-fry until the onion is slightly translucent, caramelised and texturally still firm, 1-2 minutes. Remove the onions and set aside with the pork.
Step 6. Reduce the heat of the wok to low. Add the remaining oil to the wok.
Step 7. Working quickly add the garlic and chilli. Stir-fry until aromatic taking care not to burn the ingredients.
Step 8. Increase the heat of the wok to high. Return the pork and onions to the wok, along with the Kangkong stalks and leaves, stir-fry for 30 seconds before seasoning with fish sauce, caster sugar and sesame oil. Stir-fry for a further 30 seconds before removing and garnishing with Thai basil.
Step 9. Serve with steamed Jasmine rice.
Notes
For a vegetarian alternative, why not try swapping the pork for thinly sliced marinated pieces of tofu? Also you can swap fish sauce for fysh sauce - a vegetarian alternative.
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