Stir-Frying
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Charles Phan prefers tender baby bok choy but if you can only find mature heads, separate the leaves from the stems, ...
The menu at Tian Di Yi Jia, a two-year-old Beijing restaurant that specializes in imperial cuisine, depends on extrao...
At school in Vietnam, Charles Phan and his classmates would buy these chewy rice-paper rolls, filled with crunchy jic...
Mai Pham gives a twist to this Thai street-food staple by adding bok choy and replacing the usual pork, chicken or be...
For this singular stir-fry, chef Jerry Traunfeld combines sweet shrimp with salty bacon, then adds hot chiles, vermou...
Ken Hom is the authority on Chinese stir-frying—he's written four books on the subject. So when Hom replaced...
Lissa Doumani and her father, Carl Doumani, eat everything they can by hand. "Forks get in the way," Lissa sa...
Sautéing, grilling and frying are the typical methods for cooking squid, but Josh DeChellis has found that steam...
The light coconut milk in this Thai-style vegetable stir-fry creates a silky sauce. The tofu is remarkably nutritious...
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