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  • Recipe

    Eggplant, Scallop, and Broccolini Stir-Fry

    A cross between broccoli and Chinese kale, Broccolini has a sweet, slightly peppery flavor. Here, it provides a crisp-tender contrast to the eggplant and scallops. A ginger-chile sauce adds spicy…

  • Article

    How to Season a Wok

    Did you know that you're seasoning your wok every time you stir fry aromatics like garlic, ginger, and scallions? In this post, I'll explain how you can maintain your wok's…

  • Recipe

    Stir-Fried Pork with Kimchi and Shiitake

    There are many types of kimchi (Korean preserved vegetables), but spicy napa cabbage kimchi is the most popular and the best version for this recipe. It can be  found at…

  • Article

    Talk the Wok

    Wok: Just a big frying pan, or something more?

  • Recipe

    Thai-Style Stir-Fried Chicken and Basil

    Craving your favorite Thai dish, but want to stay in tonight? No problem. This stir-fry is simple to make, quick, and delicious, so it won't disappoint. If you like, finish…

  • How-To

    Deodorizing Brussels Sprouts

    The problem: I’d like to serve Brussels sprouts, but can I prepare them without stinking up the house? The solution: Sure, just don’t overcook them. Brussels sprouts, as well as…

  • Article

    What to look for in lightweight stir-fry pans

    Instead of a heavy-gauge—and expensive—pan, look for a mid-range one that’s light enough to pick up easily, even when full of food.

  • Article


    If ever there was a food with an image problem, it would have to be tofu. Though it’s been popular in Asia for centuries, many Westerners still think of it…

  • Recipe

    Sesame Chicken with Ginger & Snow Peas


  • Recipe

    Spicy Beef with Peanuts & Chiles

    As seductive as picking up the telephone and ordering in on a busy weeknight may be, you can throw together a stir-fry quicker than it takes a delivery person to…

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