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Kale and Pork Stir-Fry

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A simple and quick gluten free Chinese stir-fry dish cooked with the all-time popular kale and pork. Substitute pork for chicken or even beef if preferred. Also known as Brassica oleracea, a group of cruciferous vegetable, devoured worldwide. This category of vegetables include broccoli, cauliflower, cabbage, brussels sprouts, turnips and the extra exotic kohlrabi (German turnip or turnip cabbage), rutabaga (cross between turnip and cabbage) and bok choy.

Kale is often claimed to be a superfood and a dietary powerhouse due to its nutritional value. It contains vitamins A, K, C and B1 (thiamin), B2 (riboflavin), B3 (niacin), B6, B9 (folate), E and K. It also contains minerals like manganese, potassium, magnesium, phosphorus, calcium, iron and copper. It is abundant in antioxidants from beta carotene, vitamin C, flavonoids (quercetin and kaempferol) and polyphenols.

In addition to being very high in fiber or roughage like all green leafy vegetables, kale also has very low fat content, majority of the fat is in the form of omega-3 fatty acid named alpha linolenic acid. Therefore, it is very low in calories and may help in promoting weight loss. Furthermore, kale has substantial amount of carotenoid antioxidants, mainly lutein and zeaxanthin, discovered to improve eye health by reducing the chances of cataracts and macular degeneration.

As a result of Kale’s high nutritional values, it has numerous health benefits. It has anti-cancer, anti-inflammatory, anticoagulant and antioxidant properties. Kale can also assist in decreasing the risk of heart disease, dementia, stroke and depression.


Kale and Pork Stir-Fry



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