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Stir-frying

This dish is so named because the fluffy egg whites resemble the white flowers of furong

Fish and shelfish• Poultry and eggs• [Stir-frying]

Furong shrimp (芙蓉虾仁)

This intriguing stir-fry features two extraordinary ingredients: romanesco and king oyster mushrooms.

Vegetables• [Boiling/Poaching]• [Pan-frying]• [Stir-frying]

Stir-fried romanesco with king oyster mushrooms

This beloved vegetable dish is so named because of its main ingredient, lotus roots.

Vegetables• [Boiling/Poaching]• [Stir-frying]

Lotus pound stir-fry (荷塘小炒)

In this Chinese-style pepper steak, the beef is cut into cubes for stir-frying, and the garlic adds a new dimension to the magic pairing of beef and black pepper.

Meat• [Stir-frying]

Stir-fried beef with black pepper (黑椒牛肉粒)

Shuidong mustard, a variety of Chinese mustard gree, is beloved for its stalks that have an incredibly crisp, tender texture and mildly mustardy, sweet taste. A quick stir-fry is the best way to enjoy this vegetable.

Vegetables• [Stir-frying]

Stir-fried Shuidong mustard with bacon and garlic

In this stunning dish from Sichuan, the chilies and peppercorns lend their wonderful aromas to the fried chicken pieces while giving them a gentle heat and a subtle tingling effect.

Poultry and eggs• [Deep-frying/Shallow-frying]• [Stir-frying]

Sichuan chicken with chilies (laziji 辣子鸡)

Stir-fried sweet corn, peas, pressed tofu, and pine nuts, wrapped in crisp lettuce leaves.

Vegetables• [Stir-frying]

Vegetarian lettuce wraps (素式生菜包)

When you cook broccolini to a point that it begins to char and caramelize, you get more concentrated flavor and bring out its natural sweetness and nuttiness.

Vegetables• [Stir-frying]

Wok-charred broccolini with garlic and walnuts