add remaining pork and stir-fry for another 30 seconds. Return reserved pork to the wok with spring onions, vinegar, soy sauce and water. Stir-fry for a further minute or until pork is just cooked ...

By the end of January, weeknights start to feel like a bit of a grind. The post-holiday buzz has long since faded, and with the days still dark and chilly, finding the energy to cook can be a ...

Heat oils in wok, stir-fry onion, add garlic when onion is softened, stir fry for a few seconds. Add combined sauces, blended cornstarch and water slurry, ginger and wine. Stir until sauce boils and ...

Heat the oil in a wok placed over a high heat ... Increase the heat to high once more and then add the onions and peppers. Stir-fry for 1–2 minutes. Add the stir fry vegetables and salt.

To a small bowl, add 2 tbsp sweet chilli sauce along with the chicken strips and season well. In a large frying pan or wok, heat 1 tbsp of the oil then add the chicken and fry over a high heat ...

Put the meat in a wok together with fermented soybean ... For example, “five – willow twig fish” is a dish of fish stir – fried with shredded onion, ginger, winter bamboo shoots, red ...

Step 2 In a wok or a large skillet, add cooking oil and heat it over high heat until it reaches the desired temperature. Once ...

For the steamed salmon, place the salmon into a bamboo steamer set over a wok half-filled with boiling water. Squeeze over the lemon, add the white wine and season with salt and freshly ground ...

Cut one slice of ginger into very thin matchsticks and finely slice the spring onions, keeping white and green separate. Heat wok until hot ... bean sprouts and flip-fry for 2 minutes.

Return the tofu to the wok along with the sesame seeds and stir-fry for 30 seconds. Add the cornstarch or arrowroot slurry, the cilantro and the onion greens, stir until the mixture is lightly glazed, ...