this Mongolian stir fry takes a classic recipe and gives it a twist by adding ramen noodles to the beef and veggies. This is ...

Mongolian beef, traditionally stir-fried with thinly sliced beef, originated from American Chinese restaurants, but this recipe uses ground beef for a quicker, simpler take. The sauce, rich in soy ...

The chef showed off his Mongolian Beef and D’s Dumplings. The dumplings are an homage to sister Diane, who pretty much perfected the dumplin’ roll-up. Cut Chinese chives into approximately 1/4 ...

To make the beef, place the beef in a large bowl. Pour in the oil and soy, then add the cornflour and mix until the beef is nicely coated. Set aside. To make the sauce, heat a dash of oil in a wok ...

South Africans need to be in the know if we want to create a prosperous future. News24 has kept the country informed for 25 years, and we're about to enter a new chapter of fearless journalism. Join ...

Some Chinese restaurants in the United States reinforce a Western ... making the appetizer less messy than normal. We ordered ...

Taking over a restaurant with a decades-long legacy such as Yee’s Oriental Inn means "honoring the past while looking forward ...

Many shops that specialise in congee - Chinese rice porridge - have a short ... is spent preparing the shallots and garlic oil – the beef and bean sprouts take less than five minutes to poach.

There, they meet Mrs. Huynh — chic and sharp-eyed — and always keen to introduce new flavors to customers beyond the usual ...

Late-night meals in San Francisco Chinatown are a long and storied tradition going back more than 100 years — for club-hoppers, post-shift restaurant workers, hippies, Beat poets and boozehounds ...