In this simple rice bowl, F&W’s Kay Chun combines pork and kale with an abundance of fresh herbs for a dish that’s both hearty and delightfully fresh-tasting.
Slideshow: One-Bowl Rice Recipes
2 tablespoons canola oil
5 garlic cloves, thinly sliced
2 tablespoons chopped peeled fresh ginger
3/4 pound ground pork
1 pound red kale (2 bunches), stemmed and leaves torn into large pieces (16
1 tablespoon Asian fish sauce
1 cup mixed chopped basil and cilantro
Steamed rice and Sriracha, for serving
How to Make It
In a large nonstick skillet, heat the canola oil. Add the garlic, ginger and pork and cook over moderate heat, stirring, until the pork is just cooked through, 3 minutes. In batches, add the kale and stir-fry until tender, about 5 minutes. Stir in the fish sauce and herbs and season with salt and pepper. Serve with rice and Sriracha.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.