Stir-Fried Chinese Kale with Cured Pork

Name: Stir-Fried Chinese Kale with Cured Pork
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 50 g cured pork (washed, briefly boiled in water, then sliced on the diagonal); 300 g Chinese kale stems (washed, sliced on the diagonal, and blanched briefly in boiling water); 2 red chili peppers (washed and sliced); 30 g cooking oil; 2 tsp salt; 2 tsp sugar; 2 tsp MSG (monosodium glutamate)

A simple home-style dish with vibrant color and a savory, refreshing flavor, pairing cured meat with Chinese kale (gai lan).

20 min

Easy

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Ingredients

cured pork (washed, briefly boiled in water, then sliced on the diagonal) 50 g

Chinese kale stems (washed, sliced on the diagonal, and blanched briefly in boiling water) 300 g

red chili peppers (washed and sliced) 2

cooking oil 30 g

salt 2 tsp

sugar 2 tsp

MSG (monosodium glutamate) 2 tsp

Instructions

Preparation

Wash the Chinese kale and slice it on the diagonal; blanch it briefly in boiling water and drain. Wash the red chili peppers and slice them. Wash the cured pork, give it a quick boil in water, then slice it on the diagonal.

Stir-Frying

Heat the oil in a wok over high heat. Add the Chinese kale, red chili peppers, and cured pork and stir-fry until fragrant. Season with salt, sugar, and MSG, toss until evenly combined, and serve.