Wash water spinach well, shake dry and break into bite-sized lengths, discarding any tough lower stems. Heat the oil in a wok and on gentle heat soften the garlic and shallots. Add the water spinach, ...

“Suki Haeng,” Thai stir-fried glass noodles with napa cabbage, sprouts, spinach, Chinese celery, tofu, and eggs, with a chile-bean curd sukiyaki sauce from Portland’s famous Pok Pok.

See our cover story on water spinach and its cultivation locally in a Cambodian village near Rosharon. Water spinach, sold in Asian markets, where it is called ong choy, is called rau muống in ...

In the pristine prep kitchen above Culver City’s Beacon restaurant, amid the bustle of lunch preparations, chef Vicki Fan is surrounded by vegetables. They cover her cutting board and worktable like a ...

A wok does more than stir-fry; it changes how you cook. Its high, sloped sides and quick heat make it ideal for crisp vegetables, tender meat, and flavorful sauces that coat every bite. Once you start ...

Check out these dishes from "Kin Thai." Thai cooking can be done at home with authentic ingredients and techniques -- and cookbook author John Chantarasak shared his method to do just that. The half ...

A quick and easy stir-fry makes a great weeknight family dinner, with the versatility to accommodate meat, seafood, tofu and nearly any vegetables you have lying around. Actually, the stir-fry sauce ...