Cook’s notes: Using this method, the vegetable steam long enough to make them just barely tender, then the lid is removed and the mixture including the onion at the bottom of the pan quickly sauté.

Place chicken stock into the wok and bring to a boil. Add sliced chicken and cook for 1 minute or until just cooked. Remove chicken and set aside. Using tongs, place gai lan in simmering chicken broth ...

This recipe was shared by chef and cooking instructor Tony Tan on Drive's Foodie Tuesday segment, from his book Hong Kong Food City, published by Murdoch Books. Tony says: "Chinese broccoli or gai lan ...

Stir-Fried Beef and Gai Lan, top picks for bamboo steamers and Congee. Test cook Lan Lam makes host Bridget Lancaster Stir-Fried Beef and Gai Lan. Equipment expert Adam Ried reveals his top picks for ...

The centerpiece of every childhood dinner was meaty. Although meat remains part of many meals, I have grown to embrace the simplicity of Michael Pollan’s what-to-eat manifesto. Best-selling author, ...

Substitute the red fish fillet with any white fish fillets with skin on. It also looks fantastic if you serve the sauce over a whole fish, such as bream. To make the tamarind liquid, roughly chop the ...

Broccoli gets a bad rap. The childhood dislike for this vegetable is probably due to it often being rendered almost tasteless by overcooking. But recent publicity of the benefits of cooking green ...

If you order Yangzhou fried rice in restaurants, you can be pretty sure of what you’re going to get: small pieces of various vegetables, char siu (Chinese roast pork) and small shrimp (usually frozen) ...