When stir – frying Chinese dishes, the Chinese wok must be used. If a flat – bottom pan was used, the taste would be different. The temperature of the oil in the pan is very important.

The numerous techniques give veggies varying textures, but if you appreciate crisp foods, then stir-frying is the way to go. As a refresher, stir-frying is a technique to cook foods at a high heat for ...

Mash leftover dry sabzis like aloo or gobhi, mix with spices and gram flour, and fry them into tasty pakoras. Mix leftover ...

有一道驰名海外的中国名菜叫 “左宗棠鸡”，虽然其以湖南名将左宗棠的名字来命名，事实上与他本人没有太大关联，发明人是民国时期的彭长贵。There is a famous Chinese dish overseas called "Zuo ...

Stir-frying happens just like it sounds: you cook food quickly over high heat in a large, open pan. The hotter the pan, the more vigorously you stir to evenly brown, rather than burn, its contents – ...

Sichuan cuisine tends to use quick – frying, quick stir – frying, dry – braising, and dry – stewing. In quick – frying and quick stir – frying, the food is fried over a hot fire and ...

Peanut oil is a versatile, high-heat oil with a subtle, nutty flavour. Perfect for frying, stir-frying, and roasting, it ...

Revamp your kitchen with the best steel kadhais! Check out our top 10 picks perfect for frying, stir-frying, and cooking ...

The right marinade does more than just add flavor to your beef, chicken, or seafood. It also tenderizes. The key lies in ...

If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes, or sprinkle a tablespoon or two of water around the rice, lower the ...

My Mexico” and “Praisesong for the Kitchen Ghosts” are a few of the cookbooks that serve up great stories along with ...