What separates a good version of the dish from a great one is the knife-work: the dried oysters and vegetables must be hand-chopped as finely as possible. Don’t use a food processor, or the ...

Stir – fried dishes use a wide range of ingredients and are cooked quickly so they retain the nutrients of the meats and vegetables ... pickled Chinese cabbage with shredded pork.

1 kg pork shoulder (with a good bit of fat marbled ... Drizzle a couple tbsp of oyster sauce evenly over the be Chinese green vegetables and serve with the rested char siu and siu yuk and ...

For the pork, put the soy sauce, chilli powder, Chinese five-spice ... Toss together until well mixed. Season to taste with pepper. Once the pork is ready, shred it with a fork.

Champong is a Korean-Chinese dish that ... only seafood (which you can do), but I prefer a mixture of seafood and pork belly. This dish gets its spice from gochugaru - Korean chilli flakes.

The iconic Chinese dish of sweet and sour ... Cook, covered, on low for 8 hours or until pork is tender. 3. Serve pork, pineapple and vegetables with rice, drizzled with cooking liquid and topped ...