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.

Ladle the chilli con ... Add the minced beef and pork and fry off for about five minutes, until well browned all over, breaking up any lumps with a wooden spoon. Stir in the tomatoes, garlic ...