Trouble begins when cravings hit hard and nothing feels right. These 21 slurpy Asian bangers bring bold taste in every bite.

The invention of Chinese stir ... on the heat of the oil and the wok surface because the ingredients are cut in small pieces, little oil is used, and the cooking time is short.

Chinese cooking doesn’t have to be complicated, and these fuss-free recipes are bursting with flavour ... remaining wonton skins and filling. In a wok or deep saucepan, heat 7.5–10cm (3 ...

Chinese cabbages are available all year, look for fresh, firm heads that feel heavy for their size. Tiny black flecks on the leaves are normal and harmless. Reject heads that look wilted ...

From chow mein to spring rolls, these are the best three recipes ... cooking between five to eight minutes. They should be golden brown. To make the filling, heat the vegetable oil in a wok ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She ...

I love the light, silky texture and mild flavour of egg tofu. Pale yellow and usually sold in tubes, egg tofu is delicate and needs to be handled gently. Use a sharp, thin-bladed knife to cut it ...

The Week has selected some of the best Chinese New Year recipes that could help you cook ... remove tentacles and the shell from the body and de-gut. Wok-fry the tiger prawns for around 3 mins.