Kimchi, Bacon & Kale Stir-Fry
Kimchi, Bacon & Kale Stir-Fry
Recipe by Deana Saukam
Quick, easy and comforting, this spicy and delicious stir-fry with smoky bacon, spicy, zingy kimchi and loads of nutritious kale hits all the notes.
Quick, easy and comforting, this spicy and delicious stir-fry with smoky bacon, spicy, zingy kimchi and loads of nutritious kale hits all the notes.
- Prep Time25 min
- Cook Time20 min
- Total Time45 min
- Yield2
Ingredients
- ½ cup kimchi
- 1 lime, juiced
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar or honey
- 5-6 pieces uncooked bacon, cut into 1-inch pieces
- 1 tablespoon sesame oil
- 5 cloves garlic, thinly sliced
- 2-inch piece of ginger, thinly sliced
- 1.5 pounds baby kale leaves
- 1 scallion, thinly sliced
Preparation
1
Place the kimchi in a small food processor and process until finely chopped. Place in a large bowl. Add the lime juice, soy sauce and brown sugar or honey and whisk to combine. Add the bacon and stir to coat. Set aside to marinate for 10 minutes.
2
Heat the oil in a large wok over high heat. Add the garlic and ginger and cook for 1 minute or until golden and crisp. Remove with a slotted spoon and set aside.
3
Add bacon to the pan, reserving the marinade, and cook for 5-7 minutes or until cooked through. Add the kale and toss to combine, cooking for another 3 minutes. Add the reserved marinade and cook for 30 seconds.
4
Place on a large serving plate and top with the scallions, and crispy garlic and ginger. Serve with rice.
- Prep Time25 min
- Cook Time20 min
- Total Time45 min
- Yield2
INGREDIENTS
- ½ cup kimchi
- 1 lime, juiced
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar or honey
- 5-6 pieces uncooked bacon, cut into 1-inch pieces
- 1 tablespoon sesame oil
- 5 cloves garlic, thinly sliced
- 2-inch piece of ginger, thinly sliced
- 1.5 pounds baby kale leaves
- 1 scallion, thinly sliced
PREPARATION
1
Place the kimchi in a small food processor and process until finely chopped. Place in a large bowl. Add the lime juice, soy sauce and brown sugar or honey and whisk to combine. Add the bacon and stir to coat. Set aside to marinate for 10 minutes.
2
Heat the oil in a large wok over high heat. Add the garlic and ginger and cook for 1 minute or until golden and crisp. Remove with a slotted spoon and set aside.
3
Add bacon to the pan, reserving the marinade, and cook for 5-7 minutes or until cooked through. Add the kale and toss to combine, cooking for another 3 minutes. Add the reserved marinade and cook for 30 seconds.
4
Place on a large serving plate and top with the scallions, and crispy garlic and ginger. Serve with rice.
