Mary Berry's Chinese chow mein fake-away is so simple to make, coming in at a fraction of the cost of a takeaway and is far ...

Add a bit more oil to your wok and sauté the onion for roughly two minutes (be careful not to char it). Then mix in the ...

Maintaining a high temperature is key for wok cooking. Carbon steel, like cast iron, builds up a nonstick surface over time.

At most of the Chinese restaurants I’ve eaten at over the years, the fried rice accompanying the meal is usually quite boring. You know that mysterious brown stuff dotted with tiny bits of yellow and ...

When I was 11, my Irish American stepdad came home with a $10 wok and a used paperback Chinese cookbook. Chinese food was a treat reserved for the rare occasions when we ate out at local Cantonese ...

Here are three simple and delicious recipes from all ... and set to one side. Heat a wok with the oil over a medium-high heat, then add the chicken thighs and cook for about 12-18 minutes, turning ...

Slice 4 sweet gourd/jungli karela/Kantolla, break one healthy bok choy, broccoli (only the florets) and 1 medium sized chopped Chinese cabbage.

As an expert in outdoor cooking, Greg has written more than 30 articles on grilling and barbecuing for Food & Wine across categories including kamado grills, pizza ovens, and meat thermometers.

Do not overcrowd the wok and keep the ingredients moving. Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but ...

then you can go back to the original recipe and use a large fresh crab ... Add the fried soft shell crabs to the wok and cook over a medium-high flame, stirring frequently, until the crabs ...

Set aside. To make the sauce, heat a dash of oil in a wok or frying pan until hot. Add the garlic and chillies and cook until the garlic is a deep golden brown and the chillies are almost ...