Ruby Chard & Ginger Pork Stir Fry
Minced pork, ginger and Aeroveg Ruby Chard tossed fast in a hot wok — a glossy, savoury stir fry that goes from board to bowl in 20 minutes.
Aeroveg Ruby Chard was made for the wok. Those crimson stems keep a juicy snap while the leaves collapse into silky ribbons, so one green gives you two textures in a single toss. Paired with gingery minced pork and a glossy oyster sauce glaze, this is weeknight cooking at its most satisfying — have your rice ready before you start, because the wok work takes minutes.
Method
- Mix the sauce. Stir the oyster sauce, soy, Shaoxing wine, sugar and water together in a small bowl.
- Brown the pork. Heat 1 tablespoon of oil in a wok over high heat and fry the pork, breaking it up, for 3–4 minutes until browned in spots. Remove and set aside.
- Fry the aromatics. Add the remaining oil, then the ginger, garlic and chilli. Stir for 30 seconds until fragrant.
- Start with the stems. Add the Aeroveg Ruby Chard stems and stir-fry for 2 minutes — they should soften slightly but keep their snap.
- Return the pork. Tip the pork back in along with the sauce and toss until everything is glossy.
- Wilt the leaves. Add the Ruby Chard leaves and toss for 60–90 seconds, just until they collapse.
- Serve. Spoon over steamed jasmine rice and eat immediately.
Treat Aeroveg Ruby Chard as two ingredients: give the crimson stems a head start in the wok, then add the leaves at the very end. The stems bring the crunch, the leaves bring the silk.