Speedy pork with spring greens

Method 1

Ingredients

2 tbsp olive oil

4 boneless pork loin steaks

each weighing about 140g/5oz

2 garlic cloves

crushed

a generous pinch of dried chilli flakes

140g shredded spring greens

410g can chickpeas

drained and rinsed

step 1

To cook the pork, heat the oil in a deep frying pan that’s big enough to fit the greens later. Season the steaks all over with salt and pepper and fry over a medium heat for 3-4 minutes on each side until golden brown. Remove from the pan and keep hot on a warmed plate or in a low oven.

step 2

To wilt the greens, tip the garlic and chilli flakes into the same pan and cook for about 30 seconds until sizzling but not browned, then pour in 5 tablespoons water and toss in the greens. Simmer for 4-5 minutes until the greens wilt. Stir in the chickpeas and any juices from the pork and continue stirring until everything’s hot. Serve a mound of greens topped with a steak and any juices.

Method 2

Ingredients:

- 1 pound of pork, thinly sliced

- 2 tablespoons of soy sauce

- 1 tablespoon of oyster sauce

- 1 tablespoon of sesame oil

- 1 tablespoon of vegetable oil

- 2 cloves of garlic, minced

- 1 teaspoon of ginger, minced

- 1 red bell pepper, thinly sliced

- 1 cup of snap peas

- 2 cups of mixed spring greens (such as spinach, kale, or bok choy)

- Salt and pepper to taste

Instructions:

1. In a small bowl, mix together the soy sauce, oyster sauce, and sesame oil. Set aside.

2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and ginger and stir-fry for about 1 minute, or until fragrant.

3. Add the sliced pork to the skillet and stir-fry for about 3-4 minutes, or until cooked through.

4. Add the red bell pepper and snap peas to the skillet and stir-fry for another 2-3 minutes, or until slightly softened.

5. Add the mixed spring greens to the skillet and pour the sauce mixture over the top. Stir-fry for another 1-2 minutes, or until the greens are wilted and the sauce is heated through.

6. Season with salt and pepper to taste.

7. Serve hot and enjoy your speedy pork with spring greens!

Comments

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