About this recipe: A delicious, slightly sticky, Chinese-style pork curry. You could easily add slices of red or green peppers to make this stretch further. Serve with steaming hot rice.
Add stock before you add cornflower. Slowly introduce cornflower mix. We changed meat for bchicken and loads of mushrooms. Fab - 13 Aug 2012
easy to make, tastes nice. - 18 Jan 2017
- Rated on - 05 Sep 2014