Why a ‘wok clock’ is the secret to perfect stir-fries, according to Jeremy Pang - Ever found yourself fumbling around ...

Maintaining a high temperature is key for wok cooking. Carbon steel, like cast iron, builds up a nonstick surface over time. Shannon noted that after making just one recipe, she found this ...

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

Having a bank of recipes that you can whip up in ... then drizzle the measured water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid ...

Here are three simple and delicious recipes from all ... and set to one side. Heat a wok with the oil over a medium-high heat, then add the chicken thighs and cook for about 12-18 minutes, turning ...

People who dislike innards aren’t necessarily logical or consistent about their distaste. Why is liver fine (and some like only foie gras but won't eat veal or chicken liver) but heart is not?

Bun Dosas, a traditional preparation from Tamil Nadu and Kerala, which are soft and spongy, are shaped like a bun hence the ...

Do not overcrowd the wok and keep the ingredients moving. Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but ...

Set aside. To make the sauce, heat a dash of oil in a wok or frying pan until hot. Add the garlic and chillies and cook until the garlic is a deep golden brown and the chillies are almost ...

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 ...

Shake off excess flour. Heat the oil in a wok and add the chicken, cook for 5 minutes until brown and crisp. Remove the chicken from the wok and set aside, add a little more oil, allow to heat ...