Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes. Stir in the soy sauce, mangetout and ...

Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the ...

Heat the wok again over a high flame and add the lap cheong. Cook, stirring occasion ... Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose ...

Meanwhile, heat oil in a large non-stick wok over high heat. Stir-fry onion, garlic, ginger and chilli for 1–2 minutes, until ...

And sure, while a wok is a nice thing to have, it’s certainly not a necessity when it comes to cooking stir-fry. Mise en place is the French term for having everything in place before the actual ...

This stir-fry is extremely fragrant ... It's time to start cooking after the vegetables are prepared and the chicken has ...