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

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 ...

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

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

Stir fry until chicken appears no more pink, add mixed vegetables. Stir for 30 seconds or until vegetables are cooked, then add Stir Fry Sauce. Stir to coat everything with the sauce evenly.

Tomato and egg stir-fry is a classic Chinese dish everyone can master. There are just two main ingredients - tomato and eggs. Today, it’s seen as one of the most iconic Chinese dishes ...

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 ...

It is a great day to make beef and veggie stir fry and sticky rice (mpunga). Mpunga is a thick rice grain that is available in local markets. It is affordable compared to other types of rice like ...

Heat oil in a wok or skillet over medium heat. Add garlic and sauté until fragrant, then add minced beef and cook until ...