Bowl of stir-fried clams with chopped shallots, garlic, ginger, and chili flakes on bamboo
Steven Mark Needham
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Stir-Fried Clams

These stir-fried clams, a traditional Chinese recipe, are cooked in a wok or skillet with clam juice, bean sauce, soy sauce, shallots, garlic, ginger, and red-pepper flakes. Easy and quick, this comes together in 30 minutes.
Bowl of cashew chicken with chunks of stir-fried chicken, carrots, sugar snap peas, celery, cashews.
Steven Mark Needham
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Cashew Chicken

This cashew chicken is close to the real Cantonese deal. It calls for chicken thighs, ginger, and garlic to be stir-fried with sugar snaps and carrots in a simple, barely there sauce made with rice vinegar and soy sauce. Done in 30 minutes. And darn near keto.
Beef and Broccoli Recipe Bell Morizio.
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Grace Young’s Stir-fried Beef and Broccoli

: Belle MorizioThis adaptation of beef and broccoli is a stir-fry staple that is easy to make. Soy sauce and rice wine carmelizes the meat on the wok.
A person holding a wok for making wok popcorn in front of their face.
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Perfect Wok Popcorn

Making popcorn in a wok is my secret to perfect popcorn everytime. The freshly popped kernels climb up the sides of the wok and away from the heat of the pan's bottom, making them harder to burn. Quick and easy.
Grace Young’s Kung Pao Chicken
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Grace Young’s Kung Pao Chicken

: Steven Mark Needham Of the many versions of kung pao chicken that I’ve eaten, this is one of my favorites. The dark, rich sauce clings to the chicken and peppers, with just an undertone of heat and aromatic flavor from the chilies and Sichuan peppercorns.
Grace Young's Stir Fried Garlic Eggplant with Pork.
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Grace Young’s Stir-Fried Garlic Eggplant with Pork

: Bobbi Lin If you’ve done your prep work, this easy stir-fry will be done in under ten minutes—and the kitchen will stay cool.
Bowl of stir-fried chunks of Chinese chicken, Sichuan peppercorns, celery, ginger, garlic
Alan Richardson
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Chicken Stir-Fry with Sichuan Peppercorns

Chicken stir fry with sichuan peppercorns is a simple stir-fry of chicken, ginger, and chile peppers enveloped in an aromatic, velvety, mildly spiced Sichuan-style sauce.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. Grace’s recipes are fabulous. Her beef & broccoli is outstanding. I make it often. And lots of her others as well.