Pork Slaw in soy and ginger
This Chinese Slaw leans on soy and ginger to do the heavy lifting. We stir-fry the Pork for...
This Chinese Tabbouleh leans on sesame and scallion to do the heavy lifting. We steam the Beef for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sesame and scallion elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the shaoxing wine and the rest of the sesame and scallion flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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