If anyone is stir-frying to the sky”s edge, it”s Grace Young. The author of the new guide to mastering stir-frying takes the title of her book from a Chinese expression, “One wok runs to the sky”s ...

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 ...

The other reason a wok is appealing -- beyond being the best sauteing vessel for anything from pasta to vegetables to meats -- is that it makes deep-frying much easier. Because of the shape, you'll ...

Stir-fry and salsa aren’t traditional companions on the plate, but that doesn’t mean there can’t be a little common ground. As a wok cooking teacher, I’m constantly looking for new ways to use my wok, ...

It turns out that vegetables aren't the only thing you can dry-fry. This recipe for dry-fried (or wok-roasted) mussels comes from the Boston restaurant Myers+Chang, which published a cookbook earlier ...

When you order it at the restaurant, even at the cheapest hole in the wall place, the meat comes out super tender. Everything has a really nice savory, intense flavor to it. and of course a very hot ...

In Thailand, it’s mostly Joe Average street food. But when it immigrated to the United States, pad Thai morphed into a coast-to-coast culinary heartthrob, teasing the palate with its balanced blend of ...

Stir-fry and salsa aren’t traditional companions on the plate, but that doesn’t mean there can’t be a little common ground. As a wok cooking teacher, I’m constantly looking for new ways to use my wok, ...