The New York-based artist, designer and educator finds that his practice can be summed up in one extended metaphor – the stir ...

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

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 ...

Vegetable oil refers to oils extracted from various plant sources. These oils are produced through pressing or chemical ...

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 ...

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

Some small markets in Chinese cities such as Shanghai, Shenzhen in Guangdong province and Yiwu in Zhejiang province have ...

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

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 ...

You might think that a novelist who works in more than one language would want language itself to become conceptual, ...