Quick answer
What defines Chinese cooking?
Fast, high-heat stir-frying, a balance of five flavours, and a base of soy sauce, ginger, garlic, and spring onion. Food comes together quickly and the veg stays crisp.
Chinese
Chinese cooking gets dinner done in minutes. Heat the wok, throw in ginger and garlic, and you're off — fried rice, noodles, kung pao chicken, or sweet-and-sour pork. Soy sauce, oyster sauce, and rice vinegar build that balanced flavor. Pick what you're craving.
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Frequently asked questions
Do I need a special pan for stir-frying?
You don't. A wok spreads heat beautifully, but a large deep skillet works fine. The key is getting it screaming hot and moving fast so everything stays crisp.
Why doesn't my stir-fry taste like the restaurant's?
Usually the pan is too cool and too crowded. Restaurants fry small batches over huge heat — at home, prep everything first, let the pan get properly hot, and cook in two rounds if you need to.
What's the best rice for fried rice?
Day-old rice, cold from the fridge. Freshly cooked rice sticks and turns mushy in the pan — chilled grains stay separate and fry up beautifully.
What can I cook when I'm rushed?
One-pan fried rice or noodles. Toss in leftover veg, an egg, and soy sauce, and you're eating in ten minutes.