I just can't resist this kind of dish, that is savoury, sourish, spicy and sweet. Best of all, no frying at all. Also like the idea of adding Chinese kale. Was lucky to get it [not too big size] at the wet market today as I intend to prepare a smaller portion. Also used the blanching the vegetable and meat as stock for my vegetable soup.
Should have prepared the full portion cos' it was awesome.
Ingredients300 gm pork tenderlion - thinly sliced 1 stem Chinese kale - peel the skin and cut slantwise [can use Kailan stems]
some cherry tomatoes - for garnishing [optional]Lime, Garlic and Chilli Sauce - combine together2 tbsp minced garlic5-10 chillies - chopped [I used 2-3 small red chilli]1 tbsp chopped coriander leaves [keep some leaves for garnishing]1 tbsp each light soy sauce and sugar2 tbsp fish sauce3-5 tbsp lime juice [I used calamansi lime juice]
1. Combine sauce ingredients in a small bowl. Taste to adjust according to your preference.
2. Bring small water to boil, add in kale to cook. Dish out onto serving plate.
3. Use the same water, add in the sliced meat. Scald until cooked through. Dish out onto cooked kale.
4. Pour sauce over cooked ingredients, garnish with coriander leaves.
5. Serve with rice.
Notes: Visit this site for its' Nutritional Facts [here]
some cherry tomatoes - for garnishing [optional]
2. Bring small water to boil, add in kale to cook. Dish out onto serving plate.
3. Use the same water, add in the sliced meat. Scald until cooked through. Dish out onto cooked kale.
4. Pour sauce over cooked ingredients, garnish with coriander leaves.
5. Serve with rice.
Notes: Visit this site for its' Nutritional Facts [here]
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