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[Stir-frying]

The dry-frying method creates crisp-tender texture in the okra. The addition of ground pork and ya cai (芽菜), a unique preserved vegetable from Sichuan, makes the dish intriguing with layers of flavors.

Meat• Vegetables• [Stir-frying]

Dry-fried okra with ground pork and ya cai

Clams and noodles make a good match in cooking. Here, the delicate medley of clams, tomatoes, and cellophane noodles creates a dish that's light and tasty.

Fish and shelfish• Rice, noodles, and grains• Vegetables• [Stir-frying]

Clams with cellophane noodles and cherry tomatoes

In this delightful dish, the minimalist approach of Cantonese cooking— using just soy sauce, ginger, and scallions—allows the natural flavors of the lobster shine brightly.

Fish and shelfish• [Stir-frying]

Cantonese stir-fried lobster with ginger and scallions (广式姜葱龙虾)

Fresh fava beans are great on their own when simply blanched or sautéed; they’re even better when stir-fried with Chinese bacon (la rou in Mandarin or lap yuk in Cantonese).

Meat• Vegetables• [Stir-frying]

Stir-fried fava beans with Chinese bacon

A signature dish from the city of Hangzhou, Dragon Well shrimp is flavored by the famous tea from the city: Dragon Well tea or Longjing cha (龙井茶) in Mandarin.

Fish and shelfish• [Stir-frying]

Dragon Well shrimp (龙井虾仁)

In this Sichuan dish, the dry-frying method creates a slightly chewy and crisp texture in the beef, which works nicely with crisp Chinese celery and carrots.

Meat• [Stir-frying]

Sichuan dry-fried beef with Chinese celery and carrots (四川干煸牛肉丝)

The stir-fried rice cake dish is quite popular in Shanghai and the neighboring region. It calls for shepherd’s purse, known as ji cai (荠菜) in Mandarin, which has a unique aroma that’s earthy and refreshing.

Meat• Rice, noodles, and grains• [Stir-frying]

Shanghai-style stir-fried rice cakes with pork and shepherd’s purse

Tatsoi is a fantastic vegetable. The leaves of tatsoi are tender and sweet, and the stalks are creamy with a nutty undertone. Compared with bok choy, a close relative, its flavor is more robust and complex.

Vegetables• [Stir-frying]

Stir-fried tatsoi with shiitake mushrooms