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 Cantonese ...

Local author Betty Liu gives you basic techniques in "The Chinese Way," then you can adapt her recipes to suit your pantry.

They sent messages asking what type of wok they should have and what ... One thing I realized once I became a more instinctive cook is that you can cook Chinese without all your ducks in a row.

2. Put the tomatoes and garlic in the dish. Add enough olive oil to just cover them. Sprinkle with red pepper, peppercorns, kosher salt, and black pepper. 3. Cover with foil and transfer to the oven.

Even though I don’t cook Chinese food all the time, I can hardly step into my kitchen without encountering ingredients, ...

It’s got high sides, so once that food goes into the wok and the oil is hot, it has to move. “When you cook your Chinese food, everything is normally done on high heat. So make sure that when ...

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 ...