Adjust the heat to keep the oysters gently bubbling. Fry for about 2-3 minutes on each side, or until golden and crisp.

Chef Anita Lo shares her method for making pan-fried dumplings any night of the week. We've all been there: It's a Tuesday night — you're home from work late, fresh out of inspiration, and tired of ...

Dredge the oysters in the cornstarch, then fry in the hot oil for a few minutes on each side until very pale golden; do this in batches – do not crowd the pan. Drain the oysters on paper towels.

Cut the potatoes into small bite-sized pieces and roughly chop the garlic. Combine them on a baking tray, and drizzle with vegetable oil. Sprinkle over the oregano and a pinch of salt and pepper.

stir in the oyster sauce and a little more soy sauce and sesame oil, if desired. Garnish with spring onions. Cover with a lid to keep it warm while you finish the stir-fry. In a large frying pan ...

Lo's recipe is a quick stir-together mix of pork, shrimp, napa cabbage, ginger, garlic, and Chinese pantry staples such as soy sauce, Shaoxing wine, and oyster ... get a quick pan-fry and a ...