Zainab Shah’s beef and shishito stir-fry gets plenty of oomph from a quick soy marinade and a hefty dose of black pepper.

Wan says: “Quick and easy with no heavy prep required, as everything just gets thrown straight into the wok, these plump spicy noodles are a simple midweek winner.” Place a wok over a medium ...

Wind-dried meats (known collectively as lap mei) are in season in the cooler months. They're also known as "wax meats" because they have a waxy appearance although no wax is used in their production.

Broiling, stewing, braising, and boiling in a covered pot are all cooking methods developed based on stir - frying. The stir – fried dish was invented at the latest during the Southern and ...