This isn't just another pork stir-fry recipe. This is a culinary time machine, a passport to my childhood, and a testament to the woman who wielded a wok like a magic wand – my grandma.

Mashed recipe developer Feta Topalu comes to the rescue with this sweet and spicy pork stir-fry recipe. Ready in half an hour, there's nothing complicated about this straightforward weeknight dinner ...

Add pork strips ... back into wok. Stir to combine mixture with sauce. Garnish with chopped green onions. Serve with rice noodles, whole wheat noodles or steamed brown rice. Recipe courtesy ...

For this recipe, the pork is not pounded ... layer that helps the coating cling to the pork chops without falling apart. Is it better to bake or pan fry pork chops? If you're working with breaded ...

Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Add the bok ...

Meanwhile, heat the olive oil in a wok. Add the pepper, onions and chilli flakes and stir-fry for three minutes. Then add the soy sauce, honey and pork, and cook for one minute to warm through.

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.

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.

Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm. Stir-fry onion in remaining ... In a large skillet, cook the pork, turkey and onion over medium heat until ...