zoom Asian kalette stir-fry

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    Asian kalette stir-fry

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    Asian kalette stir-fry

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 4-6 as a side


    2 tbsp groundnut or sunflower oil
    2 garlic cloves, sliced
    5cm-piece fresh root ginger, sliced into matchsticks
    1 red chilli, finely sliced
    30g macadamia nuts, roughly chopped
    1 tsp sesame oil
    380g kalettes, halved if large
    2 tbsp light soy sauce
    2 tsp palm sugar
    2 tbsp lime juice
    3 tbsp coconut chips


    1. Set a large wok over a high heat and add 1 tbsp groundnut (or sunflower) oil, then add the garlic, ginger, chilli and macadamia nuts. Once the aromatics start to sizzle, stir-fry briskly for 1 minute then quickly transfer to a plate.

    2. Return the wok to the heat with the sesame oil and remaining 1 tbsp groundnut (or sunflower) oil. Add the kalettes and stir-fry for 1 minute. Add the soy sauce and 1 tbsp water. Continue to stir-fry for 2 minutes, until the kalettes begin to soften and no liquid remains. Add the palm sugar and stir-fry for a further 30 seconds. Stir in the lime juice with the garlic, ginger, chilli and nuts, then serve, sprinkled with the coconut chips.

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    This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue


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