Marinate the protein for 20 minutes. If using shrimp, omit the dark soy in the marinade. Place a seasoned wok on the burner on high heat. Test for readiness by dropping a few drops of water in the wok ...

Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, ...

Why heat matters: Starting with a blazing hot wok locks in flavor and keeps veggies crisp, avoiding the soggy results of low heat cooking. Prep like a pro: Organizing ingredients by cooking time ...

Stir fry may seem simple, but creating that restaurant-quality flavor and texture at home takes skill, timing, and the right techniques. From wok preparation to ingredient balance and sauce mastery, ...

In China they say, "Yad wok jao tin ngaii." The old Cantonese expression can be interpreted two ways, says cookbook author Grace Young: "The wok endures eternally, all the way to the sky's edge." Or, ...

Add Yahoo as a preferred source to see more of our stories on Google. There are some cooking techniques that can be quite literally too hot for the kitchen. Take, for instance, traditional Asian-style ...

CHICAGO —The new owners of Stir Crazy, one of several full-service Asian chains with interactive stir-fry stations that have experienced sluggish growth since debuting in the 1990s, plan to light a ...

From the moment years ago when I first peeked inside a Chinese restaurant kitchen, I’ve been fascinated by chefs who can handle a wok with expertise. I love watching as they cut ingredients into small ...

The first thing you notice walking up to a dai pai dong, one of Hong Kong’s signature open-air street food stalls, is the smoke. Aromatic plumes billow out from aluminum-covered vent hoods as chefs ...

Editor's note: To understand China, sit down to eat. Food is the indestructible bond that holds the whole social fabric together and it is also one of the last strong visages of community and culture.