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 ...

Add the dried chillies, and cook for about 15 seconds, or until they start to darken. Use a shallow slotted spatula to scoop the chillies from the wok, leaving behind the oil. Cut the spring ...

At most of the Chinese restaurants I’ve eaten at over the years, the fried rice accompanying the meal is usually quite boring. You know that mysterious brown stuff dotted with tiny bits of yellow and ...

Use high heat. Heating the wok (or skillet) before cooking the rice is important. While there are very few home kitchens that can replicate the powerful flame that you can find at a Chinese ...

As an expert in outdoor cooking, Greg has written more than 30 articles on grilling and barbecuing for Food & Wine across categories including kamado grills, pizza ovens, and meat thermometers.

Do not overcrowd the wok and keep the ingredients moving. Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but ...

“It heats up super quickly and evenly, and the slightly textured surface helps give food that smoky wok hei flavor you can’t replicate with anything else.” ...