Few cooking styles captivate quite like stir-frying in a wok. Elements like the fragrant smoke, licks of the flame, and constant clangs lend a visceral appeal unique to the style. And even involved ...

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 ...

Got the stir-fry stupids? So do we all, at one time or another. As in: What types of meat are best? How long do I really need to marinate? When exactly do I need to add the sauce? What happens when ...

A wok does more than stir-fry; it changes how you cook. Its high, sloped sides and quick heat make it ideal for crisp vegetables, tender meat, and flavorful sauces that coat every bite. Once you start ...

Wok Palace at Fusionopolis serves refined zi char and seafood classics, from roast duck to lobster crispy rice, in a calm, ...

Jet Tila gives us the six commandments of wok cooking. Jet recommends using a flat-bottomed carbon-steel wok. To season the wok heat it well, add kosher salt, rub the interior with the salt until the ...

Have you ever made stir fry at home and been mildly disappointed? You've tried to learn everything there is to know about woks, but there's clearly still something missing. That 'something missing' is ...