Grace Young has literally written the book on wok cooking. (Make that two; her second, Stir-Frying to the Sky's Edge, won a James Beard Award.) Known in certain circles as the "Wok Therapist," Young ...

With induction cooking, you're only getting heat on the small part of the wok that touches the cooktop, and this also means ...

Veggies in the crisper drawer you want to use so they don’t go to waste? Stir-fry. Leftover shrimp or chicken? Stir-fry. In a hurry but want a warm meal? Stir-fry. Stir-fry is a versatile cooking ...

Marinate the protein for 20 minutes. If using shrimp, omit the dark soy in the marinade. Place a seasoned wok on the burner on high heat. Test for readiness by dropping a few drops of water in the wok ...

In his second cookbook “The Wok: Recipes and Techniques,” Kenji López-Alt crowns the wok as the most versatile pan in the kitchen. With the majority of people around the world cooking with woks at ...

Our beef stir fry is better than takeout! It is simple to make, and the results are so delicious! Between the flavors, ...

This is a finalist's recipe in the 2004 McCormick $10,000 Blend to Win Challenge, created by Jamie Miller of Maple Grove, Minn.Wok This Way stir-fry seasoning 2 tablespoons sesame seeds 1 1/2 ...

Ching! Ching! Sssss! Ka-boom! A rainstorm is what led me to take cover in a small white-tiled eatery. Inside the one-man kitchen, the cook was working two snare drum-size woks. Fresh fragrant ...

Chances are, if you have a well-stocked fridge and basic cooking tools, you could throw together a decent stir-fry right now. But if you want to make a next-level dish at home—one brimming with plump ...

Keeping culinary traditions going sometimes requires adapting to the realities of daily life. By Genevieve Ko My youngest child recently said to me, “I wish I was more Chinese.” We were eating ...