Stir fry is a quick and easy way to add some Asian flavor to your weeknight dinners. This dish traditionally involves cooking vegetables and a protein like chicken breast or beef over very high heat ...

Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and thickens. Cover and cook over low heat 5 min. or until done. Stir in peas. Serve with rice. Tip ...

This Chinese stir-fry has crunchy sugar snaps ... fat (of which 1.5g saturates), 9g fibre and 1.7g salt. Tip the diced vegetables and vegetable oil into a large wok. Fry over a high heat, stirring ...

Kenny Leung, executive chef at the New York Cantonese restaurant YAO, shared his tips to ensure tender and juicy stir-fry ...

Recreating your favorite Chinese take-out at home sounds like a dream come true. Use this meat prep technique for quick and ...

To prevent overcooked, tough noodles, Tasting Table checked in with Kenny Leung, executive chef at YAO in New York City, for ...

The invention of Chinese stir – fried dishes greatly influenced Chinese cooking. Stir – fried dishes use a wide range of ingredients and are cooked quickly so they retain the nutrients of the ...

Slice the Chinese kale stem into rounds ... Sprinkle the vegetables lightly with salt, add a splash of water then stir-fry for about a minute. Add the shrimp and stir-fry for 30 seconds, or ...

Sesame oil, a staple of Asian cuisine, has effortlessly woven its way into kitchens worldwide. Its unique nutty flavor and ...

a traditional Chinese dish eaten to celebrate the ... The pancake serves as a wrapper to roll in beansprout stir-fry as well as meat, vegetables and many other ingredients. Wu says the dish ...

Heat the remaining vegetable oil in the frying pan and add the remaining garlic and chilli flakes, the sliced spring onions and carrot and stir-fry for 2–3 minutes, or until beginning to soften.