Pork and ginger stir-fry
Put a wok on a medium heat for at least 6-8 minutes to get really hot.
Once the wok is very, very hot, turn the heat up to high, then add half of the sunflower oil and very quickly add the pork strips, the finely grated fresh ginger, the chopped garlic and the sliced chilli. Stir and fry until the pork strips are golden on both sides, then remove to a plate.
Add in the rest of the sunflower oil, then add the thinly sliced red onion and 2 tablespoons of the soy sauce. Stir and fry for a few minutes until the onion is soft and golden, then add the ginger matchsticks and the sliced carrot. Cook again for another minute or so until the carrot is just starting to cook, but is still crunchy in the centre.
Add in the cornflour mixture and back in the pork strips and cook for a few seconds, adding in the chopped kale and more soy sauce for seasoning. When you're happy with the flavour, tip the stir-fry out on to the boiled rice, scatter the toasted peanuts or salted peanuts, whichever you're using, and the chopped coriander leaves over the top and serve immediately.