At most of the Chinese restaurants I’ve eaten at over the years, the fried rice accompanying the meal is usually quite boring. You know that mysterious brown stuff dotted with tiny bits of yellow and ...

While these rules of thumb will get you started down the right road, the best guarantee for crisp and flavorful stir-fried vegetables is practice — so make stir-fry often for the best results in ...

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 ...

Jalfrezi is a traditional East Indian dish, with wok-fried onions, ginger ... Add the stir fry vegetables and salt. Continue to stir-fry over a high heat for 2–3 minutes, until the veggies ...

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.

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

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 ...