Name: Pork Stir-Fry with Kale and Corn
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) hoisin sauce; 1/4 cup (60 ml) ketchup; 1/4 cup (60 ml) water; 2 tbsp (30 ml) soy sauce; 2 tbsp (30 ml) toasted sesame oil; 1 tbsp (15 ml) Sriracha; 1 lb (450 g) pork cutlets, cut into thin strips; 2 tbsp (30 ml) vegetable oil; 1 tbsp fresh ginger, chopped; 2 garlic cloves, chopped; 4 carrots, julienned; 1 onion, thinly sliced; 1/2 lb (225 g) kale, stems removed, leaves thinly sliced; 1 cup (150 g) frozen corn kernels, thawed

Preparation

Sauce

In a small pot, bring all of the ingredients to a boil while whisking. Simmer for 2 minutes or until thickened. Remove from the heat.

Stir-Fry

In a large non-stick skillet over high heat, working in batches, brown the meat in the oil with the ginger and garlic. Set aside on a plate.
In the same skillet over medium heat, soften the carrots and onion. Add more oil as needed. Return the meat to the skillet and add the sauce. Bring to a boil. Simmer for 1 minute. Add the kale and corn. Cook until the kale is slightly wilted, about 2 minutes. Serve with white rice, if desired.