A good stir fry isn't about the sauce or the crisp ... Since stir frying is a high-heat, quick-cooking method, the beef needs to be lean but not dry, tender but not mushy, and able to hold up ...

Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish ... that you don’t cook too much at once – it’s best to stir-fry enough for a maximum of two people at a time, or ...

For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic ... then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over.

Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir fry for another two minutes, adding 1–2 tablespoons of water if it gets a little dry.

When the oil is very hot, add the ginger and stir-fry for about 30 seconds. Add the beef (and its mari­nade) and stir-fry until the beef loses its pink colour. Add the scapes back to the wok and ...

Heat a little oil until very hot in a wok or large saucepan. Quickly stir fry the garlic and beef for just a minute until the beef is brown on the outside and still a little rare on the inside.

Add the Shaohsing rice wine or dry sherry ... then add the beef strips. Sear them on one side until brown, then turn the strips and stir-fry for 1 minute. Add the kimchi and water chestnuts ...

Day-old rice is ideal, or you can quickly dry out a just ... and tossed in the stir-fry. Think of this fried rice recipe as a template, not a dictum. If you don’t have beef jerky on hand ...

The invention of Chinese stir – fried dishes greatly ... Some materials can be dry-fried before stewing, such as pea sprouts and beef, some are fried after they are cooked, such as twice ...