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Stir-Frying

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These noodles are served with a mild chile-and-vinegar condiment that brings out the full flavor of the dish, as does...

Rinsing and soaking the rice ensures perfectly cooked grains. If you have leftover cooked long-grain white rice, you ...

Thai Cooking School at The Oriental Hotel in Bangkok • October 1996

Here's a version of pad thai made with rice vermicelli. It packs a spicy punch; for a cooler dish, cut down on the ch...

Thai Cooking School at The Oriental Hotel in Bangkok • October 1996

Plus: More Seafood Recipes and Tips

Wrapping foods in lettuce leaves is popular throughout China. The most commonly used lettuce has fragile leaves that ...

This recipe is Sichuan in concept, but without the excessive oiliness that often characterizes the food of China's we...

Cooking with tea leaves is common in China, particularly in tea-growing regions such as Hangzhou, where fresh leaves ...

Jerry Clare, chef and co-owner of The Belmont in Camden, Maine, learned to make pad thai while studying in Thailand a...

This dish is a study in contrasts: the tangy, sweet and spicy sauce is a lovely counterpoint to the mild, tender chic...

Thoren, as this dish is called in Kerala, is made of finely chopped vegetables stir-fried with grated coconut and spi...

This silky tofu in a thick, spicy sauce is traditionally made with a little pork, but the dish is also delicious with...

These delicious bean sprouts should come to the table piping hot and still slightly crisp. The Chinese often cut off ...

Marcia Kiesel stirs beef jerky into this lightly spicy rice to add a savory accent. Look for jerky made without addit...

Plus: More Vegetable Recipes and Tips

The bright-green pea pods should retain a little crispness when stir-fried. To prepare, wash them thoroughly, then wo...

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