This traditional Chinese cooking technique relies on very high heat to quickly cook vegetables, which are small or cut into bite-size pieces and stirred constantly in a hot wok or skillet. They are usually combined with a classic Chinese flavor base such as the ginger, garlic, and scallion in this recipe, in the same way that French and Italian dishes begin with mirepoix or soffritto. Because of the rapid cooking time, the vegetables tend to stay very crisp and retain their vitamins and bright color. Preparing all ingredients before heating your wok or skillet is essential, as it will ensure you can add each at the appropriate time; wash, cut, and store vegetables in separate bowls. Stir-frying relies on even hotter heat than sautéing, which is sometimes attainable only on a commercial-grade cooktop. You’ll get best results at home if you heat the wok for several minutes before adding oil and if you cook different vegetables separately, allowing the pan to heat between batches. If stir-frying a small quantity or one that doesn’t require cooking in batches, add vegetables that will take longest first and those that cook quickest last. Either way, do not overcrowd your pan, or the vegetables will steam rather than sear. For extra browning, press vegetables against the side of the wok for a few seconds with a spatula. Stir-fried dishes are often tossed or served with a sauce, usually made by pouring stock or other flavorings directly to the pan. Sometimes a slurry—a thickening agent made of liquid and cornstarch or flour—is incorporated into the liquid to thicken the sauce. Be sure to bring the slurry to a full boil to activate the thickener, and then to cook for a minute or two to eliminate the starchy taste.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.