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 ...

This fiery stir-fry combines tender pork with crisp soybean sprouts, perilla leaves, and aromatic vegetables. Coated in a bold sauce made with gochujang, gochugaru, and soy sauce, it’s bursting with ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

It's one of the Stanley chef's all-time favourite Chinese dishes, for good reason. “One of my all-time favourite dishes at any Chinese restaurant is stir-fried snake beans with minced pork,” says ...

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Neil Perry. Neil's new book is "Spice Temple." "This dish is hot! It's ...

These stir-fry recipes are better than takeout. To celebrate Asian American Native Hawaiian and Pacific Islander Heritage (AANHPI) month, "Good Morning America" hosted a little friendly food ...

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 ...

This super-low-effort kimchi bean sprout stir-fry comes together in about 10 minutes from just a handful of ingredients that require very little prep. This super-low-effort kimchi bean sprout stir-fry ...

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.