Woks aren't used widely in Western cuisine, but they're highly versatile, with many styles and shapes to fit your cooking ...

1. Cut the fish into bite-sized chunks and place on absorbent kitchen paper. 2. Put all the marinade ingredients into a ...

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.

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 ...

It’s a tasty way to use up leftovers, especially cold rice. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs ...

Making them yourself ensures a maximum freshness of flavour. Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy ...

4. Heat the oil in a wok. Once hot, add the beef in batches, cooking for about 3 minutes or until golden brown and crispy. Remove from the oil and drain on kitchen paper. 5. Heat a small amount ...