Marinate the pork: In a medium bowl, stir together the soy sauce, rice wine and cornstarch until the cornstarch is dissolved. Add the pork and stir gently to coat. Let stand at room temperature for 20 ...

Moo Shu Pork results: This was a huge hit — a class favorite. I'm not sure how I feel about stir frying the purple cabbage found in the coleslaw mix as it seemed to turn an odd color of blue, but no ...

I don’t know exactly when the tradition started, but it had something to do with my husband throwing himself a one-man pity party on his Christmas Eve birthday many, many years ago. He lamented always ...

More from Operation Transformation If time allows marinate the pork in a non-metallic dish covered with cling film for up to 2 days on the bottom shelf of the fridge, which will tenderise the meat.

I usually cook up a pork roast just so I can divide it up into a bunch of other weeknight meals. It's a great idea, particularly if you're working your fool head off during the week and you want ...

1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices, then cut crosswise into 1 1/2-inch pieces In a bowl, toss pork with 2 tablespoons soy sauce; let stand 10 minutes. Whisk together ...

There’s more to classic Chinese-American fare than chop suey. Lots of other dishes were invented here — or adapted from Chinese recipes. We picked out a handful of them and asked Soo Lon Moy and ...

Faced with a glut of mushrooms, J. Kenji López-Alt added them to a classic Joyce Chen recipe. The result? Tasty, and alliterative. By J. Kenji López-Alt Moo shu pork is a Northern Chinese dish from ...