The good news is the secret to a restaurant-worthy stir fry is probably already in your cupboard: corn starch, a pantry ...

If your beef in black bean sauce tastes as chewy as an old boot then you've probably been skipping a vital prep step — ...

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 ...

To make the sauce, heat a dash of oil in a wok or frying pan until hot ... To cut any type of meat very thinly, I have a great trick: freeze the meat for 4 hours in manageable chunks for cutting.

Each type of innard has its own texture (one of the reasons I like them) and they are usually more strongly flavoured than other types of meat ... sauce/rice wine season­ing mixture, stir ...

For a creamy curry in under 10 minutes, add this super simple curry sauce to stir-fried chicken, lean meat, fish or seafood, mushrooms or vegetables. Heat the oil in a non-stick frying pan and ...