The spicy Chinese eggplant stir fry and the beef in black bean sauce dishes you just ... Kung's expert advice mirrors that of Chef Ming Tsai, who recommends using a wok ladle or spatula to push and ...

Next, get the basics of his tip down. As you stir-fry your ingredients, use a spatula or wok ladle to push them away from you ...

Use a large slotted ladle to remove the chicken pieces from ... Place the wok over a high flame and when it is hot, add the spring onions. Stir-fry for about 30 seconds, or until the spring ...

Continue to stir-fry for 1–2 minutes ... To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves.