Chinese recipes

Home-style Chinese cooking rather than takeaway: fewer ingredients, higher heat, shorter cooking times.

The single habit that changes results is preparing everything before the pan goes on. Once a wok is hot there is no time to chop, and a stir fry that waits is a stir fry that steams.

Sauces are mixed in a cup in advance and poured down the side of the pan rather than over the food, so they hit hot metal and reduce instead of cooling everything down.