Thai Ginger Kalette Stir-Fry
Not a food as yet high on many people’s radar, Kalettes are a new vegetable being produced by Eastbrook Vegetable Farms in South Australia. Thanks to the innovation of Eastbrook and some clever seed development from overseas, Kalettes are a combination of kale and red brussel sprouts.
We recently received some samples to trial, and were pleasantly surprised with the results. They have a mild sweet and nutty flavour, somewhat akin to red cabbage. We decided to try the Kalettes with a Thai style stir-fry.
You can also read our article on Kalettes and Red Brussel Sprouts here.
- 160g Kalettes, sliced in half
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 tablespoons canola oil
- 2 cloves garlic, finely sliced
- 1 brown onion, finely diced
- 2 carrots, thinly sliced
- 200g green beans, tops and bottoms trimmed
- 1 tablespoon fresh ginger, finely grated
- 1 lime, zest finely grated
- In a small bowl, mix together the fish sauce, oyster sauce, lime zest, and sugar. Keep near the stove, along with the Kalettes and other vegetables.
- Heat a wok or large frying pan over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the garlic, ginger and onion stirring continually for 1 minute. Add the Kalettes and other vegetables and Stir-fry for 2 to 3 minutes. Add the sauce and toss thoroughly until coated well, cook for a further 2 minutes, then serve immediately.
- This recipe works well served with rice, or even with some chicken or beef added.