which means your stir-fry won’t be as crisp as it could be over a hotter temp. Nonstick pans also don’t last as long as carbon steel or cast-iron woks since the coating does wear away over time.

While cast iron woks are sturdy, dependable kitchen tools ... Fish sauce is a mainstay of stir-fry preparations thanks to its ...

Lean beef is rich in protein and a good source of iron. It's also delicious in a ... marinate in a shallow dish for 15 minutes. Heat a wok or frying pan, add the beef and stir fry for 3–4 ...