Home > Recepten

Stir-Fried chard with Pork and Plum Saus
2 Eetlepel sunflower or vegetable olie

1 knoflookteen, finely chopped

2.5 cm / 1 in piece fresh gemberwortel, peeled and finely chopped

2 sjalotjes, thinly in plakjes

1 varkensgehakt or lende steak (about 140 g / 5 oz), very thinly in plakjes

350 g / 12 oz raw or cooked red or white-stemmed snijbiet

2 Eetlepel Chinese pruimensaus

1 Eetlepel dark sojasaus

2 theelepel sesamolie
  • Omschrijving recept: Groentegerechten; Varkensvleesgerechten

Bereiding

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 olie, then after a few seconds, add the knoflook and gember. Stir fry for 20 seconds, then add the sjalotjes and pork.

Stir fry for 1 - 2 minutes, until the pork has lost its pink raw look, then add the snijbiet. Stir fry for 2 - 3 minutes, keeping everything moving, until steming hot.

Spoon in the plum saus, sojasaus and sesamolie. Turn and toss for a final minute, then taste and adjust seasoning.

Notities

The combination of snijbiet, sweet plum saus and a little pork is terrific. I like to make this with red snijbiet if I can get it - the colours in the pan are gorgeous and, of course, it tastes good - but it works well with white-stemmed Swiss snijbiet. If you use young, tender snijbiet, stir-fry it from raw (allow 3 - 4 minutes for it to soften sufficiently), but once the ribs begin to broaden out, it is best blanched to tenderness first (cut the leaves from the broad ribs, slice both in strips, simmer the leaves in boiling water for 3 minutes, add the ribs and simmer for 2 - 3 minutes more)



Serve in bowls over steamed rijst.