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Stir-Frying

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For this singular stir-fry, chef Jerry Traunfeld combines sweet shrimp with salty bacon, then adds hot chiles, vermou...

Mai Pham gives a twist to this Thai street-food staple by adding bok choy and replacing the usual pork, chicken or be...

At school in Vietnam, Charles Phan and his classmates would buy these chewy rice-paper rolls, filled with crunchy jic...

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

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

Charles Phan prefers tender baby bok choy but if you can only find mature heads, separate the leaves from the stems, ...

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

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

The menu at Tian Di Yi Jia, a two-year-old Beijing restaurant that specializes in imperial cuisine, depends on extrao...

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

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