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Pork fillet - 225 gms
Light soy sauce- 1 tbsp
Light brown sugar - 1 tsp
Chinese rice wine or dry sherry - 1 tsp
Corn flour paste -2 tsp
Mangetouts - 115 gms
White mushroom - 115 gms
Carrot - 1
Spring onion- 1
Vegetable oil -4 tbsp
Salt - 1 tsp
Stock (optional)
Sesame oil -  few drops


  • Cut the pork into thin slices, each about the size of a postage stamp.
  • Marinate with about 1 tsp of the soy sauce, sugar, rice wine or sherry and cornflour paste.
  • Top and tail mangetouts.
  • Thinly slice the mushrooms.
  • Cut the carrot into pieces roughly the same size as the pork and cut the spring onion into short sections.
  • Heat the oil in a preheated wok and stir fry the pork for about one minute or until its colour changes.
  • Remove with slotted spoon and keep warm while you cook the vegetables.
  • Add the vegetables to the wok and stir fry for about 2 minutes.
  • Add the salt and partly cooked pork, and a little stock or water if necessary.
  • Continue cooking and stirring for about one minute, then add the remaining soy sauce and blend well.
  • Sprinkle with sesame oil and serve.
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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.