Slice the pork: Cut the pork tenderloin into ¾-inch pieces. 2. Sear the pork: Heat some oil in a large skillet and cook the pork for 5-7 minutes, or until it reaches an internal temperature of ...

As much as I love a double-digit-step recipe with more ingredients than I can count on my two hands (looking at you, Beef ...

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.

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 ...

Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes. Transfer the ...

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.

3. Stir-fry until softened and the color changes slightly. 4. Add pork and stir-fry until the pork color changes. 5. Add in ketchup and cook for a few minutes. 6. Add soy sauce and stir-fry the ...

So once you’ve baked up this year’s holiday ham and stored the leftovers in the fridge, keep things simple the next day with this quick and easy stir-fry for ... char siu pork or Peking ...