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Stir-frying

Packed with umami, the fermented tofu lends body and richness to the water spinach leaves and stems, and make them irresistible!

Vegetables• [Stir-frying]

Stir-fried water spinach with fermented tofu

The authentic version of this Sichuanese dish uses only chicken and peanuts as the main ingredients. The optimal ratio of sugar, Zhenjiang vinegar, dark soy sauce, and light soy sauce creates balanced and layered flavors.

Poultry and eggs• [Stir-frying]

Gong Bao chicken (宫保鸡丁)

Stir-fry aromatic yellow chives with pressed tofu and mung bean sprouts creates a very satisfying vegetarian dish with layers of texture.

Soybeans and tofu• Vegetables• [Stir-frying]

Stir-fried yellow chives with pressed tofu and mung bean sprouts

Loaded with intense flavors and rich umami taste, the fantastic XO sauce elevates the stir-fried cauliflower to a new level.

Vegetables• [Stir-frying]

Stir-fried cauliflower with XO sauce

The crisp and sweet lily bulbs make a refreshing stir-fry with celery and mushrooms.

Vegetables• [Stir-frying]

Stir-fried fresh lily bulb with celery and mushrooms

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