Who doesn't love a steaming hot plate of Cantonese style chow mein? With its classic egg noodles, lightly stir-fried ...

1 Cook the noodles according to the packet directions. 2 Heat the oil in a large wok over high heat until hot. Add the beef in two batches and stir-fry for 2 minutes, or until browned. Remove and set ...

For her take on the Cantonese specialty, she smartly instructs you to slightly undercook the dried noodles, so they don’t get mushy when stir-fried with a bounty of vegetables and a rich ...

Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes. Transfer the ...

Cantonese food has a deep-fried and sticky ... steamed charcuterie, stir-fried vegetables, and rice, of course. Eng remembers getting home from school around 3 o’clock, and she would already ...