Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Chinatown Kitchen by Lizzie Mabbott. Read more about Yahoo Food’s Cookbook of the Week here. I ...

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 ...

Cut pork into thin strips. Soak wood ears in warm water until they become big and tender. Then slice them into strips. Cut green onion into 2-inch lengths, then slice each lengthwise again. Heat 2 ...

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 ...

The following is a quick take on mu shu pork, a popular Chinese classic. The dish is made with sauteed pork tenderloin and shredded cabbage, which cook in just a few minutes in a hot wok. I have used ...

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 ...

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.

Note: Hoisin sauce is a thick, dark, sweet soybean-based Chinese sauce that is used as a dipping sauce or for glazing or marinating food. Lettuce cups give this quick and easy Chinese classic a light, ...

Instructions: In medium bowl, combine pork, sherry, 1 tablespoon soy sauce and ¹/8 teaspoon freshly ground black pepper. In 12-inch skillet, heat oil on medium-high until hot. Add pork mixture in ...