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 cups)
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.
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