• Easy Chinese Stir-Fries



Easy Chinese Stir-Fries


From the publisher

“When I was growing up, my mother did all of the cooking at home, and the variety was endless,” says author Helen Chen. “But it was her everyday Chinese home cooking that I remember best — the often-revisited stir-fry dishes that are simple, easy, delicious.”

Now Chen, a top name in Asian cooking, shares her family secrets of traditional Chinese cooking in this collection of more than 60 sensational stir-fries. She includes a wealth of information on stir-frying techniques, from temperature control to perfect prep work, as well as tips for selecting the right equipment for success. Simple advice like adding longer-to-cook ingredients first, and how to quickly marinate meats in cornstarch and wine to lock in juices, help readers get restaurant-quality results at home.

Quick, simple, and versatile, stir-fries are the perfect everyday meal — and you don’t need a take-out menu to enjoy one.

Selected contents

There are 3 comments on this item
Add a comment
1. by Lissa on Apr 30, 2009 at 3:40 PM PDT

This looks interesting - especially information on different techniques. I have a wok, but only use it for a couple of dishes. I’m sure I could be more efficient with it if I learned how.

Thanks for the post!

2. by hollyw on Apr 30, 2009 at 9:31 PM PDT

I’m dying to find a good stir fry cookbook! There must be a guide out there to do those fresh vegetables some justice.

3. by Caroline Cummins on Aug 22, 2010 at 11:45 AM PDT

Lissa and hollyw: Matthew Amster-Burton’s Culinate column, Unexplained Bacon, regularly delves into Asian cooking questions. Check out his columns on how to use a wok and on stir-fry sauces.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

All Books

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice