And there are plenty of reasons why a wok is the absolute best pan for stir-frying: The tall edges mean you can toss your meat and veggies with less fear of losing your food, and the varying depths in ...

Few pans beat the functionality of a wok. However, the benefits come with some extra care, primarily seasoning it for ...

the aluminum stir fry pan is suitable for all stovetops, except induction, and is conveniently dishwasher safe This rustic, modern nonstick stir fry makes a handsome addition to other Rachael ray ...

Although fresh vegetables are the ideal choice, frozen ones are easy, accessible, and a fine substitute in a stir-fry. It may make sense to thaw and dry the vegetables beforehand, but you can actually ...

Stir-frying happens just like it sounds: you cook food quickly over high heat in a large, open pan. The hotter the pan, the ...

For a quick meal, you can skip the pan-frying step ... and smell toasted. Stir everything together, then repeat. (I do this several times.) Add more fat to the wok whenever the rice sticks.

Heat a wok or large frying-pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the cooked rice and stir-fry it for 3 minutes or until it is ...

For restaurant-quality stir-fried veggies, be sure to take this important step before adding them to your stir-fry dish.