I have eaten a version of a stir fry every single day! Why? well that's the level of dedication I have to you bunch of ...

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

Pork chops aren't just for midweek meals - this ... Add a little more cider or water if the mixture becomes too dry. Stir from time to time. Next make the candied walnuts. Make a syrup by heating ...

Mix the spices together in a bowl, then sprinkle the mixed spices over the apples and stir ... fry until just wilted. Season with a touch of salt, black pepper and ground nutmeg. Remove the pork ...

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

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 ...

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.

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.