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Print this Recipe    Stirfry Chard

STIR-FRIED CHARD WITH PORK AND PLUM SAUCE

2 Tbsp sunflower or vegetable oil
1 garlic clove, finely chopped
2.5 cm / 1 in piece fresh root ginger, peeled and finely chopped
2 shallots, thinly sliced
1 boneless pork chop or loin steak (about 140 g / 5 oz), very thinly sliced
350 g / 12 oz raw or cooked red or white-stemmed chard
2 Tbsp Chinese plum sauce
1 Tbsp dark soy sauce
2 tsp sesame oil

Gather all the ingredients, measured, prepared and ready to go,
around the hob. Put a wok over a high heat until thoroughly hot.
Keep the high heat all the way through cooking. Add the oil, then
after a few seconds, add the garlic and ginger. Stir fry for 20
seconds, then add the shallots and pork. Stir fry for 1 - 2 minutes,
until the pork has lost its pink raw look, then add the chard. Stir
fry for 2 - 3 minutes, keeping everything moving, until steming
hot.

Spoon in the plum sauce, soy sauce and sesame oil. Turn and toss
for a final minute, then taste and adjust seasoning. Serve in bowls
over steamed rice.

Serves 2 - 3 or 4 - 5 as a side dish.

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