Stir-fry is a pretty open-ended term these days, as dozens of cultures around the world have explored the simple concept, but it originated in China at least 1,500 years ago. While the dish has ...

There are so many things we love about stir-fry. For starters, it’s an exceedingly fast and efficient cure for ‘hanger.’ Not only that, but a steaming hot bowl of stir-fried, nutrient-rich veggies is ...

Looking for quick meals that don't skimp on flavor? These 12 stir-fry recipes are packed with bold, irresistible tastes that ...

Got the stir-fry stupids? So do we all, at one time or another. As in: What types of meat are best? How long do I really need to marinate? When exactly do I need to add the sauce? What happens when ...

Rich and deeply satisfying, Megachef is your new secret ingredient for instant flavor. Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on ...

Looking like a Jackson Pollock painting but many times more delicious, stir-fry is the ultimate in hodgepodge, don’t think twice, do-it-yourself cuisine. It also has become a hot restaurant concept ...

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Recently I brought home the new cookbook, “THE WOK-Recipes and Techniques,” by J. Kenji Lopez-Alt. Carol’s first reaction was, “another cookbook?” When I told her I would be wok cooking more in future ...

Clams symbolize prosperity in Chinese cuisine, and they are a must-have at Chinese New Year’s banquets. Ditto for the scallions, whose hollow shoot represents an open mind. In this recipe, a ...

Add one-quarter of the green beans and the fish sauce. Squeeze in the juice of 2 lime cheeks (about 1 to 2 tablespoons lime ...