When I was 11, my Irish American stepdad came home with a $10 wok and a used paperback Chinese cookbook. Chinese food was a treat reserved for the rare occasions when we ate out at local Cantonese ...

I was hungry for an Asian-inspired quick dinner and thought of this dish. Lo mein, which when translated means mixed noodles, ...

Chinese Wok goes all-in on IPL with a spicy campaign and a Rs 99 bowl to bowl over young, cricket-loving India.

In cooking dishes, “chao” means to stir ... When stir – frying Chinese dishes, the Chinese wok must be used. If a flat – bottom pan was used, the taste would be different.

This Cantonese classic is easy to make, and takes 30 minutes or less to prepare. This amount of clams will serve two or three generously, but if you're feeding four to six, add another easy dish ...

I don’t think I’m going out on a limb when I say everybody has a favorite neighborhood restaurant. Folks are sad when that familiar place<a class="excerpt-read-more" href=" More ...

Many people dislike okra because of its texture, which is often described unappealingly as mucilaginous or slimy. If the vegetable is cooked quickly, though, it doesn’t become slimy – instead ...

To most people, it all starts with a wok and stir-frying ... are incredibly important to Chinese cooking. If you bite into a dumpling for example, the pastry may initially be soft but with ...

Chinese cooking doesn’t have to be complicated ... Repeat with the remaining wonton skins and filling. In a wok or deep saucepan, heat 7.5–10cm (3–4in) of oil to around 180°C (350°F ...

Channel your favourite Chinese takeaway dishes from ... Give the sauce a quick stir and add to the wok. Bring the sauce to the boil and cook for a further minute or two, allowing the sauce to ...