This is in contrast to the cooking methods required for most dairy sauces, which typically call for low and slow heating.

If all I have is frozen vegetables, I microwave them for half the recommended cooking time before adding them to the wok. I often add a few shakes of red pepper flakes to the basic stir-fry sauce — I ...

A Colorful, Flavorful Wok That’s Fast and Flexible Few dishes beat a wok when it comes to speed, flavor, and versatility — ...

With Ramadan in full swing, Kadhai Chicken is a classic dish that is often enjoyed after iftar, the post sundown evening meal ...

Having a bank of recipes that you can whip up in under ... Remove the florets and set aside. Wash the wok, and reheat for the sauce, adding the rapeseed oil. Add the ginger and red chilli and ...

The hardest part of the recipe is shredding the conpoy (dried scallops) before cooking ... Place the wok over a medium-low flame, then add the chilli flakes, fish or soy sauce, and the shrimp ...

Cook for 1 minute, then add the cavolo nero ... Ensure the wok is at a high heat before pouring the sauce into the wok and bringing to a vigorous boil. Boil while stirring for a further minute.

In a large frying pan or wok, heat about 1 tablespoon vegetable ... Stir in the oyster sauce and cook for 2–3 minutes. Add about half of the reserved broccoli cooking water and crumble in ...

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 ...

Stir through the doubanjiang, along with the honey, vinegar, light and dark soy sauces ... Heat a wok with the oil over a medium-high heat, then add the chicken thighs and cook for about 12-18 ...