Spicy Minced Pork & Aeroveg Red Frisée Stir Fry with Lap Cheong
Smoky lap cheong and fiery minced pork meet Aeroveg Red Frisée's gentle bitterness in a quick, punchy stir fry that's on the table in 20 minutes.
Aeroveg Red Frisée's feathery, bordeaux-tipped leaves wilt beautifully in a hot wok, soaking up bold flavours while keeping a pleasant bite. The gentle bitterness of Aeroveg Red Frisée cuts through the richness of minced pork and sweet lap cheong, bringing balance to every mouthful. This is weeknight cooking at its most satisfying — few ingredients, big payoff.
Method
- Heat the wok. Place a wok or large frying pan over high heat until smoking. Add neutral oil and swirl to coat.
- Render the lap cheong. Add sliced lap cheong and stir fry for 1–2 minutes until the edges char slightly and the fat renders. Remove and set aside.
- Brown the pork. Add minced pork to the wok. Press into an even layer and cook undisturbed for 1 minute, then break apart and stir fry until cooked through and lightly caramelised, about 3 minutes.
- Add aromatics. Push the pork to the side. Add garlic and chilli to the centre and stir fry for 30 seconds until fragrant.
- Season. Return lap cheong to the wok. Add oyster sauce, soy sauce, white pepper, and sesame oil. Toss everything together to coat.
- Wilt the Red Frisée. Add Aeroveg Red Frisée and toss over high heat for 30–45 seconds — just enough to wilt slightly while keeping some texture.
- Serve immediately over steamed jasmine rice.
Aeroveg Red Frisée is more delicate than kale or spinach — a short blast of heat is all it needs. Overdoing it turns those beautiful curly leaves soggy, so always add it last and keep the wok screaming hot.