The best stir fry sauces are robust, fragrant, and authentic to their respective regions of origin. They aren’t blander, ...

If you've been skeptical about cabbage, this Asian Cabbage Stir Fry might just change your mind. While raw cabbage can ...

Cut green onion bulbs into thin shreds. Add salt, fermented soybean sauce, and stir – fry it until it is well done. Add minced ginger and Chinese prickly ash.” The process exactly describes ...

You can either fry and serve the fillets whole ... drain them on paper towels. Heat the corn sauce until simmering, and if it’s too thick, stir in more water. Taste the mixture and adjust ...

This Chinese stir-fry has crunchy sugar snaps ... until the vegetables begin to take on some colour. Add the sauce with 300ml/½ pint water and leave to bubble, stirring occasionally, for 12 ...

Although this is a Chinese dish, I like to use sakura shrimp ... When the oil is hot, add the shrimp and stir-fry constantly for about 30 seconds, or until fragrant. Use a metal spatula to ...

For the stir-fry ... in the sauce. Cook for another 2 minutes and then serve garnished with spring onions with the fried rice alongside. Using white pepper is traditional in Chinese food and ...