Stir-Frying
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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 ...
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