For me, having grown up in a Chinese takeout, that's wok hei. Since my parents closed up shop years ago, I've been searching for a way to replicate the flame-kissed cooking of their restaurant.
Take advantage of an excellent, multi-use kitchen workhorse. Laura Denby is a New York-based food writer and private chef with a diploma in culinary arts. As an expert in cookware and kitchen ...
Allow the beef to cook undisturbed for a couple of minutes to develop a nice brown color. Then, stir it into the onions and continue cooking. Season with salt and pepper, and if desired, add minced ...
In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken in an even layer and cook without stirring until browned on the bottom. This will take about 5 minutes.
This Chinese stir-fry features bacon, which is not typically seen on Asian restaurant menus. However, it is much cheaper and easier to source, and faster to cook. This is a good trick to have in ...
Add the chicken and cook until browned and fully cooked, about 5-6 minutes. 4) Return the cooked vegetables to the skillet with the chicken. Stir in soy sauce, oyster sauce, and freshly ground ...
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