Stir-fried kalettes with chilli and fresh herbs

This tasty side dish pairs really well with so many proteins, ranging from the crispy-skin salmon and roast pork to grilled chicken and prawns. Serve it with steamed rice to sop up all the delicious flavours! Recipe by Curtis Stone.

Recipe «Stir-fried kalettes with chilli and fresh herbs» presented in category Recipes / Meat, to prepare this dish you will need no more 03 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp brown sugar, 2 tbsp fish sauce, 3 tsp white vinegar, 2 garlic cloves, finely chopped, 1 birds-eye chilli, finely chopped , 1 tbsp canola oil, 160g kalettes, stems trimmed, halved lengthwise through stem, 1 shallot, thinly sliced into rings , 1 long red chilli, thinly sliced into rings, 1/4 cup fresh basil leaves, 1/4 cup fresh coriander leaves, 1/4 cup fresh mint leaves, 1 lime, cut into wedges, Salt flakes, to season.

Ingredients:

• 2 tbsp brown sugar 
• 2 tbsp fish sauce 
• 3 tsp white vinegar 
• 2 garlic cloves, finely chopped 
• 1 birds-eye chilli, finely chopped 
• 1 tbsp canola oil 
• 160g kalettes, stems trimmed, halved lengthwise through stem 
• 1 shallot, thinly sliced into rings 
• 1 long red chilli, thinly sliced into rings 
• 1/4 cup fresh basil leaves 
• 1/4 cup fresh coriander leaves 
• 1/4 cup fresh mint leaves 
• 1 lime, cut into wedges 
• Salt flakes, to season 

Instructions

1. In a small bowl, whisk sugar, fish sauce, vinegar, garlic and Thai chilli.
2. Heat a wok or large heavy frying pan over high heat. Add oil. When oil is smoking, add kalettes. Cook, stirring frequently, for about 2 mins, or until outer leaves are charred and kalettes are crisp-tender. Add fish sauce mixture and cook 30 seconds longer, or until liquid has slightly reduced. Remove wok from heat and stir in shallot, long red chilli and fresh herbs. Serve immediately with lime wedges.