Stir-Frying Recipes
Skip the takeout with my tested stir-fry recipes, from chicken and beef stir-fries to fried rice and lo mein. I explain how high heat and quick cooking work, so your stir-fries turn out crisp, saucy, and full of flavor.
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Chicken Stir-Fry Recipes
Bite-size chicken cooks fast over high heat, so it stays juicy while building savory, browned flavor. A quick sauce at the end coats every piece.
Beef, Pork & Shrimp Stir-Fries
Slice beef and pork thinly against the grain so they cook in minutes and stay tender, and add shrimp near the end so they do not overcook.
Cooking 101
How to Cook Bok Choy
Learn how to cook bok choy using a simple stir-fry method to create beautifully browned edges and crisp-tender stalks. This cabbage-like green is a popular vegetable in Asian cuisine that makes for a quick and healthy side dish. Why It Works Bok choy, or Chinese white cabbage (Brassica rapa spp. chinensis), is a staple ingredient…
Easy Culinary Science Cookbook
Enjoy 75 delicious recipes, essential cooking tips, and step-by-step guides for better cooking.
Fried Rice & Lo Mein
Cold, cooked rice and well-drained noodles are the keys to great fried rice and lo mein. Drier starches crisp up in a hot pan instead of clumping.
Stir-Fry Techniques
Stir-frying is all about speed. Prep every ingredient before you start, keep the pan very hot, and cook in batches so food sears instead of steams.
Stir-Fry Tools & Oils
A wok spreads heat for quick, even cooking, and an oil with a high smoke point stands up to the heat without burning.
