Stir-Frying

Kylie Kwong says, "The secret to good fried rice is cooking the eggs first. You scramble the eggs and take them out o...

Chef Way Pino Maffeo deep-fries tofu in tempura batter, then garnishes the finished dish with lily buds. Easy Way Br...

Chef Way Green vegetables—broccoli, snow peas and celery—are the main focus of this stir-fry, which Pino Maffeo tops ...

Chef Way Pino Maffeo prepares the dish with thick, fresh egg noodles and hot chile oil, which are both house-made. E...

Joanne Chang, owner of Flour Bakery + Café in Boston, sets aside her rolling pin to make stir-fries and noodle d...

Chicago shoppers are in luck: Takashi Yagihashi (an F&W Best New Chef 2000) has a Japanese-style noodle shop in t...

Chef Daniel Martinez uses Japanese bread crumbs, called panko, for almost everything he breads at Portland's new ...

In China, ba (eight) is a lucky number because it sounds like the word fa, which means "to become wealthy." F...

Annabel Langbein often travels to Hong Kong to meet with the printers who work on her cookbooks. At a Cantonese resta...

Chef Way To create the soba noodle cakes that accompany his sautéed bass, Shawn McClain presses cooked and chill...

Chef Way For this stir-fry, Shawn McClain combines homemade chicken stock, Chinese fermented black beans and peanut o...

Convenience-store wasabi-coated peas, a fiery, crunchy snack, inspired this vibrant summer dish from David Chang. Cha...

Suvir Saran grew up in Delhi, in northern India, but he clearly appreciates the vegetarian cooking of Kerala, the sta...

Making this one-dish meal is even faster than waiting for the Chinese food to arrive—and it's a brilliant us...

There are two kinds of rice in this luxurious chicken stir-fry: fragrant jasmine rice and oval Korean rice cakes, whi...

According to Sai Viswanath, this classic southern Indian dish—spicy with chile peppers and aromatic with ginger ...

At his San Francisco restaurant, the Slanted Door, Charles Phan stir-fries green beans and meaty mushrooms in peanut ...

In ancient Japan, farmers often used a plow (suki) for grilling (yaki) meat. Thus, sukiyaki was born. In her riff on ...

Charles Phan has firm opinions about the right and wrong way to stir-fry. "A wok isn't like a salad bowl with...

Corinne Trang, author of Essentials of Asian Cuisine, offers this pungent, garlicky take on the Chinese dish of tofu ...