Pork Stir-Fry with Kale and Corn

Sauce

• 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

Stir-Fry

• 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