Stir Frying: Method and Recipes

Beuseus namul is a typical Korean banchan, or side dish. It is simple but has a bold flavor. Serve as part of a Korean meal with an assortment of other banchan. It is also a typical topping for bimbimbap. Read more »

Char kway teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. Hearty and filling, it started out as a poor laborer's meal. Over time its popularity has spread. Char kway teow was originally stir-fried in lard and it got a reputation as unhealthy. But using vegetable oil makes a much healthier dish with much of the flavor. Other spellings: chow kueh teow, char koay teow, char kuay teow. Read more »

Cu liu jiu is a popular stir fry from the area around Beijing. The vinegar adds a pleasant pungency without being overwhelming. Read more »

This simple vegetarian stir fry is a good wintertime dish. Tofu is paired with meaty shiitake mushrooms in a salty-sweet gravy. Read more »

Ga xao sa, or lemongrass chicken, is one of the better known Vietnamese dishes, often on the menu of Vietnamese restaurants. It is a wonderfully light, refreshing and easy chicken recipe, with all of the bright flavors of that Southeast Asian nation. Read more »

Gai pad yod khao pod, also known as baby corn chicken, is a simple and quick Thai stir fry. The inclusion of oyster sauce as a seasoning belies a strong Chinese influence. Sometimes spelled kai phat yot khao pot. Read more »

Gung bo gai ding, better known as kung pao chicken, is a famous dish from the spicy repertoire of Guizhou province in south-central China. The story goes that kung pao was created by a palace guard (gong boa) who later became a provincial governor. The tasty meal was brought to the United States by immigrants from Sichuan province, who added peanuts to the original recipe. It has since become one of the most popular Chinese dishes in the United States. Read more »

Jap chae (chop chae, japchae, jabchae), is Korean for "mixed vegetables" and is a common Korean side dish. The sweet potato starch noodles are traditional, but cellophane noodles are easier to find and have much the same texture. Read more »

Kai yang bai cai is a very simple cabbage stir-fry that is served in every Chinese home. Read more »

People are often surprised to learn that Peruvian cuisine has a strong Chinese influence. A large Chinese immigrant community in Lima has given rise to a unique fusion of Incan, European and Asian cuisine called chifa cooking. Lomo saltado, a stir fry of beef and French fries over rice, is the ultimate example. Read more »

Thai for "fried noodles," mee krob is a popular dish in Thailand that takes crispy fried rice noodles and tosses them with a tasty sweet-sour sauce. Most of this dish's components can be prepared ahead and the noodles tossed with the sauce at the last minute. The noodles will get soggy if you stir them into the sauce too soon before they are served. Read more »

For a quick, nourishing meal, Indonesian mie goreng is a great choice. Also spelled mi or mee goreng, this stir-fried noodle dish is a great way to use up items in the fridge. Use your imagination! Popular in Malaysia too. Read more »

Nua pad prik, or chile beef, is a delightfully easy Thai beef dish with a bracing yet refreshing heat from the fresh chiles. You can regulate the heat to your liking by adjusting the ratio of hot chiles to bell peppers. Read more »

While pad thai is often considered the quintessential Thai dish, it has only been around for the last 50 to 75 years. Pad thai dish is Thai fast food, found in noodle shops or made on the street at innumerable pad thai carts. Sometimes spelled phad thai, phat thai or paad thai. Read more »

Pancit, or pansit, is a quick-cooked noodle dish that is one of the quintessential meals of Filipino cuisine. All kinds are available, and pancit is as popular at street stands as it is at family gatherings. The most common variety is pancit bihon, with rice vermicelli and a mix of meat and vegetables. Read more »

While ketchup may seem a surprising ingredient in Chinese food, it is actually used and produces a very tasty sauce. Some purists scoff, however, and if you like you can substitute tomato sauce or tomato paste. Read more »

Sigumchi namul is a simple and nutritious banchan, or side dish. It is commonly served with a variety of other banchan as part of a Korean meal. Often spelled sigeumchi or shigeumchi. Read more »

They may call them Singapore noodles, but this dish is Chinese through and through. The name may be a reference to the exotic curry flavor. Singapore noodles, or sing chow mai fun, are especially popular in the southern Cantonese part of the country and with Chinese populations overseas. As with all stir fries, have all your ingredients assembled and prepared before you begin cooking. Read more »