Add oil in big wok and cook pork. Add water if needed, so pork doesn’t burn on bottom. Keep mixing, add shrimp, garlic, onion, celery, green beans, pepper, soy sauce and salt and keep stirring.
A simple, flavourful South Indian stir-fry made with diced raw bananas, tempered with mustard seeds, urad dal, and curry leaves. It’s spiced with turmeric, red chilli powder, and a hint of coconut.
Nagi Maehashi says kimchi pickling juice is a “secret weapon”. In this recipe from her new cookbook Tonight, it’s the starting point for a noodle sauce.