Seemed strange, but I thought it was some fancy technique that would somehow impart flavor to the food. Turns out, seasoning ...

The wok, a versatile and iconic kitchen tool in Asian cuisine, holds the power to transform simple ingredients into sizzling culinary masterpieces. While stir-frying is a skill in itself, one crucial ...

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

Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium.

Preheat the oven to 200C/400F/Gas 6. For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring ...

For restaurant-quality stir-fried veggies, be sure to take this important step before adding them to your stir-fry dish.