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 ...

In cooking dishes, “chao” means to stir ... When stir – frying Chinese dishes, the Chinese wok must be used. If a flat – bottom pan was used, the taste would be different.

With Ramadan in full swing, Kadhai Chicken is a classic dish that is often enjoyed after iftar, the post sundown evening meal ...

Pour water into the lower half of a tiered steamer or put a shallow rack in the base of a wok and add water so it ... Heat 5ml (1tsp) of cooking oil in a small pan, add the finely minced shallots ...

Noodle dishes are traditionally thought to bring good luck in Chinese culture ... as everything just gets thrown straight into the wok, these plump spicy noodles are a simple midweek winner.” ...

British-born Chinese TV chef Jeremy Pang says the food of Hong Kong was a ‘massive influence’ in his household growing up.

Add a bit more oil to your wok and sauté the onion ... sprouts during the last minute of cooking. Season with black pepper and serve up your homemade Chinese chow mein fake-away.

Many people dislike okra because of its texture, which is often described unappealingly as mucilaginous or slimy. If the vegetable is cooked quickly, though, it doesn’t become slimy – instead ...