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[Stir-frying]

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

The five-spice flavored squab meat works nicely with the crunchy water chestnuts, the sweet carrots, and the fragrant pine nuts. Wrap them in a crisp lettuce leaf and you get a parcel full of enticing flavors and textures.

Poultry and eggs• [Stir-frying]

Five-spice squab in lettuce leaves

Inspired by dishes from Northern Chinese, this dish uses bao stir-frying technique, which requires higher heat, hotter oil, and quicker stirring and tossing than regular stir-frying, to keep the clams tender and juicy.

Fish and shelfish• [Stir-frying]

Stir-fried razor clams with cilantro

Fresh green soybeans taste wonderfully sweet and tender, with a lovely snap when you bit into them. A quick stir-fry with chicken and tomatoes creates a bright and clean dish with savory (umami), sweet, and sour flavors.

Soybeans and tofu• Vegetables• [Stir-frying]

Stir-fried green soybeans with heirloom tomatoes and chicken

Making a dish with a fun name like this is alawys intriguing. It also tastes great with the ground pork (the ants) and mung bean noodles (the twigs of a tree).

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

Ants climbing a tree (ma yi shang shu 蚂蚁上树)

Stir-fried head-on shrimp with black pepper, garlic, and Shaoxing wine, creating an explosion of peppery and smoky flavors on the outside and sweet, juicy, and tender flesh inside the shells.

Fish and shelfish• [Stir-frying]

Black pepper shrimp