Stir-Frying
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"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...
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...
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