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, ...

The other reason a wok is appealing -- beyond being the best sauteing vessel for anything from pasta to vegetables to meats -- is that it makes deep-frying much easier. Because of the shape, you'll ...

Will you step up to support New Times this year? At New Times, we’re small and scrappy — and we make the most of every dollar from our supporters. Right now, we’re $16,000 away from reaching our ...

A real-life recipe for a tasty wok-fried entree from Rune Factory 4 Special. Check out the recipe below! What you need: Stir ...

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 ...

Fuchsia Dunlop learned to make the Shandong version of stir-fried chicken in Jinan with veteran chef Li Jianguo. It’s nothing like the kung pao most of us know. Here, chicken is marinated in Shaoxing ...

WHEN WE are young, we have no way of knowing what we don’t know. When I was still in my late teens, I volunteered to cook a Chinese meal for a hundred people to raise money for a small volunteer fire ...

Keeping culinary traditions going sometimes requires adapting to the realities of daily life. By Genevieve Ko My youngest child recently said to me, “I wish I was more Chinese.” We were eating ...