From the moment years ago when I first peeked inside a Chinese restaurant kitchen, I’ve been fascinated by chefs who can handle a wok with expertise. I love watching as they cut ingredients into small ...

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 ...

Enjoying a bit of a blast from the past last week, I spied the sad and dusty red electric wok I had acquired in a previous life, tucked away on a back closet shelf in the laundry room, all but ...

First boil 3 cups water and cook Udon noodles for about 1.5 minutes. Drain and set aside. Heat oil in a wok, add shrimp and cook until they turn pinkish and curl up like C shape. Remove from wok. Add ...

Veggies in the crisper drawer you want to use so they don’t go to waste? Stir-fry. Leftover shrimp or chicken? Stir-fry. In a hurry but want a warm meal? Stir-fry. Stir-fry is a versatile cooking ...

In a large wok or skillet over medium heat, heat olive oil. Add shrimp; season with salt and black pepper. Cook, turning halfway through, until pink, 2 to 3 minutes. Transfer shrimp to a plate. In ...

How can you find time to shop for ingredients and put a decent weeknight dinner on the table? One of my favorite solutions for this time of year is to make a classic version of Chinese fried rice. The ...

I was in the presence of a wok doctor. Award-winning cookbook author Grace Young was in Chapel Hill, N.C., promoting "Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Recipes and ...

Getting your Trinity Audio player ready... A sweet memory accompanies this recipe in “Myers + Chang at Home: Recipes From the Beloved Boston Eatery,” by Joanne Chang and Karen Akunowicz (Houghton ...