Stir-Frying

"Red rice is slightly sweet and packed with nutrients that both nurture the body and calm the mind," Su-Mei Y...

For a robust take on the Indonesian fried rice dish nasi goreng, Sang Yoon stir-fries black rice, sometimes called fo...

Joanne Chang's mother used to make this sweet-and-spicy shrimp stir-fry all the time. When she was old enough to ...

Made from the starch of vegetables like mung beans, translucent glass noodles (a.k.a. cellophane noodles) are ubiquit...

This spiced nut mix gets tossed with kaffir lime leaves, typically used in Thai curry sauces but here fried crisp. Th...

Ground pork and clams are a common combination in Chinese recipes. Marcia Kiesel sautés the two quickly with sli...

Plus: F&W's Chicken Cooking Guide

The fish sauce and peanuts in this seafood stir-fry are hallmarks of Vietnamese cooking. Ample amounts of fresh ginge...

For this vegetarian Vietnamese stir-fry, featuring asparagus, cauliflower and bell pepper, Marcia Kiesel substitutes ...

"I've served this dish since day one at Straits," says Chris Yeo. For his exquisite version of fried rice...

Plus: F&W's Pork Cooking Guide

Plus: F&W's Chicken Cooking Guide

Chef Way Takashi Yagihashi cooks scallops, squid and shrimp in stock, soy sauce, sugar, vinegar, chili oil, sesame oi...

Marcia Kiesel's modern version of this Chinese-American dish includes stir-fried egg noodles with chicken sausage...

For a Taste of: Japan Try this book: Takashi's Noodles In this cookbook, top Chicago chef Takashi Yagihashi divulges ...

This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodles—either Japanese curly noodles...

This pork is deliciously spicy, sweet and sticky. Charles Phan serves it with rice vermicelli and plenty of fresh gar...

Melissa Rubel Jacobson seasons chunks of tender, succulent pork shoulder with Chinese five-spice powder (a mixture of...

This chunky, tangy salsa is fragrant with garam masala, the Indian spice blend that includes coriander, cardamom and ...

These tender Cantonese-style clams with bok choy in an earthy and savory sauce have a number of common Chinese flavor...