"Pork tenderloin is just one of the many cuts that can be used for stir-fry, along with pork shoulder, butt, and loin," ...

Discover the ease and deliciousness of my Pork and Onion Stir Fry, where thinly sliced pork and tender onions come together ...

Fry the eggs sunny-side up until they have crispy edges, be careful, the oil might spit. Remove them from the pan. Place the pan back over a high heat and add the pork. Break up the pork and fry ...

This 35-minute stir-fry calls for Asian sweet chili sauce, which you'll soon want to put on everything you cook.

You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using. To make the miso pork, heat the sesame oil in a large pan ...

Preheat a large non-stick frying pan over a high heat and add the oil . Add the pork and stir fry for 2-3 minutes until lightly browned. Remove from the pan. Add the butter to the pan, then the ...

Add the marinated pork to the wok and use the spatula to break it up into smaller pieces. Stir-fry over a high flame until the pork starts to lose its pink colour, then remove the meat ...

As in all stir-fried dishes all the ingredients need to be prepared, ready to use, as the cooking is fast and you don’t want it overcooked.

This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.

then stir in oil to make a paste. Smear a thin layer over pork and wrap in plastic wrap. Refrigerate overnight. The next day, let pork loin come to room temperature. Preheat oven to 450 degrees.