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Stir-Frying

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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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