Eileen Yin-Fei Lo’s new “My Grandmother’s Chinese Kitchen: 100 Family Recipes and Life Lessons” is a beautiful book. As an object, it’s charming, though not in a coffee-table or chef-opus way. The ...

The sprouts I find most often at the supermarket are mung bean sprouts. But lately I’ve also found pea sprouts, which are more delicate and have a delicious fresh flavor. The stir-fry time is much ...

More than simply a garnish, crispy fried garlic is the star of this unassuming vegetarian one-pan wonder. You got hearty greens from the bok choy and kale stir-fried along with rice in a fragrant, ...

Those sprouted mung beans from last week were a thing of beauty. It's something I need to make more often because I already miss having them in my fridge as a snack. Now that I've executed a ...

Heat wok or skillet over high heat. Add 2 tablespoons of the oil to the wok; heat until shimmering slightly. Add shrimp; stir-fry until pink, about 2 minutes. Remove from wok or skillet; set aside.

Heat oils in wok and stir fry garlic and beef in batches until beef is browned. Add onion and bamboo shoots and stir fry for 2 minutes. Return beef to wok with sprouts, stir in sauce and stock and ...