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Asian kalette stir-fry
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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.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (4) 1191kJ
This recipe was first published in January 2019.