Stir-Frying

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...

Good News Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy. This chicke...

For chef Suzanne Tracht's noodle dish here, we use marinated pork in place of Chinese sausage.

Adventurous home cooks are looking to South Asia for inspiration. One fantastic guide is Indian-cooking expert Raghav...

This recipe was inspired by Neal Fraser's old roommate, a vegetarian who scrambled tofu for breakfast. Fraser liked t...

You don't have to visit Beijing to taste its food. Sydney-based chef Kylie Kwong's cookbook-cum-travelogue, My China,...