Crispy stir-fried veggies can be a wok in the park. Master the technique for nailing the perfect texture for any kind of veg you want to add to the mix.

there's just one extra step to making your stir-fried veggies taste restaurant quality at home. She revealed, "Chinese restaurants, always quickly blanch the vegetables in boiling water or stock ...

A lot of Chinese cooking features meat - but you shouldn't overlook delicious meals like tomato egg and vegetarian dumplings, ...

Sprinkle the vegetables lightly with salt ... strips then transfer the ingredients to a serving bowl. Serve with stir-fried Chinese kale.

Preheat the oven to 200C/400F/Gas 6. For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring ...

Stir fry for a few seconds to release the aromas, then add the beansprouts, peppers, sweetcorn and mushrooms and cook for 3-4 minutes, or until the vegetables are tender but still with a bit of bite.

The quartered stalks are steamed with stir-fried garlic and shallot—plus a little soy sauce—but you could sub in scallions and half a red onion, grate in a knob of fresh ginger, add a little ...

Pour any excess liquid fat into a small container, then refrigerate it (it will harden in the fridge) and use it instead of oil for vegetables or other stir-fried dishes. Excess fried fat and skin ...

"Chicken Lo Mein with Ginger Mushrooms (also known as Longevity Noodles) is a holiday tradition because it's ­triply lucky: ...