This everyday beef and vegetable stir-fry is a Cantonese classic, and a favorite from Stacie’s childhood. The dish features a wonderfully savory secret ingredient: fermented black bean garlic sauce, ...

From a perfume lemon tea sauce for sweet and sour pork to peanut sprouts in a seafood stir fry, Ho Lee Fook is redefining ...

This is home cooking, Cantonese style. This surf-and-turf stir-fry, seasoned with aromatic green onions and salty Asian black beans, is a fast but satisfying meal. The black beans can be found in the ...

In China they say, "Yad wok jao tin ngaii." The old Cantonese expression can be interpreted two ways, says cookbook author Grace Young: "The wok endures eternally, all the way to the sky's edge." Or, ...

Traditional Cantonese cuisine doesn't do much deep-frying, right? I mean, crispy-fried chicken with oyster sauce isn't exactly typical. I'm way more familiar with Northern Chinese food, since I lived ...

‘MOO shoo pork stands the test of time,” says my friend, laughing off a morning-after collar stain incurred at Cinnabar. He could mean the Cantonese cliché itself, stir-fried to a crackling turn and ...

Scallops, clams and mussels are regarded as lucky foods. The opening of their shells represents a fresh beginning for the New Year. This is a classic Cantonese stir-fry lightly flavored with ginger ...

I REALLY WISH I could make a credible stir-fry at home. God knows I’ve tried. I’ve scrupulously chopped and diced my way through all manner of meats and varieties of vegetables; minced mountains of ...

This everyday beef and vegetable stir-fry is a Cantonese classic, and a favorite from Stacie’s childhood. The dish features a wonderfully savory secret ingredient: fermented black bean garlic sauce, ...