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 ...

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 cookbook’s title grabbed me: “A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese)” (America’s Test Kitchen). With a dose of culinary humor, the moniker ...