Cook’s notes: Using this method, the vegetable steam long enough to make them just barely tender, then the lid is removed and the mixture including the onion at the bottom of the pan quickly sauté.

Place chicken stock into the wok and bring to a boil. Add sliced chicken and cook for 1 minute or until just cooked. Remove chicken and set aside. Using tongs, place gai lan in simmering chicken broth ...

With a flavor situated between the sweetness of standard-issue broccoli and the bitterness of broccoli rabe, Chinese broccoli, or gai lan, has been a personal favorite since I discovered it at ...

Stir-Fried Beef and Gai Lan, top picks for bamboo steamers and Congee. Test cook Lan Lam makes host Bridget Lancaster Stir-Fried Beef and Gai Lan. Equipment expert Adam Ried reveals his top picks for ...

The cookbook’s title grabbed me: “A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese)” (America’s Test Kitchen). With a dose of culinary humor, the moniker ...

The centerpiece of every childhood dinner was meaty. Although meat remains part of many meals, I have grown to embrace the simplicity of Michael Pollan’s what-to-eat manifesto. Best-selling author, ...