The secret to a simple, satisfying stir-fry is making sure there are plenty of different textures to keep each mouthful interesting. This Chinese ... Tip the diced vegetables and vegetable oil ...

Fresh cauliflower head: I used a small cauliflower head and cut it into small pieces. Cooking oil: For stir-frying, choose a ...

Although this is a Chinese dish, I like to use sakura shrimp ... When the oil is hot, add the shrimp and stir-fry constantly for about 30 seconds, or until fragrant. Use a metal spatula to ...

Fried rice is a fast, easy way to use up leftovers ... Sprinkle the vegetables lightly with salt, add a splash of water then stir-fry for about a minute. Add the shrimp and stir-fry for 30 ...

Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and thickens. Cover and cook over low heat 5 min. or until done. Stir in peas. Serve with rice. Tip ...

The invention of Chinese stir – fried dishes greatly influenced Chinese cooking. Stir – fried dishes use a wide range of ingredients and are cooked quickly so they retain the nutrients of the ...

This recipe's stir-fry sauce includes both orange and lime for a huge hit of citrus, and that coats a medley of chicken ...

How do Chinese restaurant stir-fries deliver silky and tender meat with a sauce that seems to cling? The secret is a technique called velveting.

You can only aspire to the future-seeing magic of fortune cookies. But you can get close to replicating Chinese restaurant ...

This speedy veggie stir-fry is super easy to make, packed with vegetables and full of flavour. Each serving provides 103kcal, 3g protein, 7g carbohydrate (of which 7g sugars), 6g fat (of which 0 ...