For everyday stir-fries and sautés, there’s no better vessel than a wok. However, you should know that some foods aren’t as well-suited to cooking in a wok as others. To preserve your woks ...

Few pans beat the functionality of a wok. However, the benefits come with some extra care, primarily seasoning it for ...

Nothing is more frustrating than a sticky wok that leaves you searching the internet for ways to get burnt food off the ...

Woks aren't used widely in Western cuisine, but they're highly versatile, with many styles and shapes to fit your cooking ...

Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium.

At a recent cooking demonstration in his Sarsa Restaurant + Bar in Makati City, Celebrity Chef JP Anglo of Bacolod presented ...

Preheat the oven to 200C/400F/Gas 6. For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring ...

SAM LUI, well known for her Wendy’s Wok World project, infuses Hong Kong’s food sector with an edgy aesthetic. Initially ...

Tatsoi leaves are hard not to love. They grow so easily in a patch of sunny garden, and keep giving after you pick the leaves you need. They were the starting point for this weeknight supper.