My Chinese pork and ginger stir-fry technique keeps everything super juicy and tender. Stir-fried pork tenderloin or pork fillet can turn out tough and dry, so follow my little tips for keep it velvety soft.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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