1. Heat oil in saute pan add first three ingredients and cook just until garlic and ginger are fragrant. 2. Add next five ingredients cook till sauce thickens and is clear. 3. Add to sauce the sesame ...

Here, littleneck clams are steamed in a wok with green onion, ginger and wine stock, oyster sauce, sake and fresh ginger. The mixture is then ladled over rice noodles and garnished with scallions.

Pak cham gai (also called pak chit gai) is a traditional chicken dish made throughout Southern China and the Southern Chinese diaspora. These names are Cantonese, but other Chinese communities prize ...

XO Sauce is a common Cantonese condiment made with dried seafood, chili peppers, garlic, and aromatics. The XO sauce at Kraken Congee, the brainchild of Shane Robinson, includes dried scallops, dried ...

There is something irresistibly enchanting in the scent of crackling rice on the wind a warm, comforting reminder of kitchens ...

The reason I usually go to Oriental Wok is because A.) I love the Wong family, who has owned it since 1977, and B.) they offer consistently good, mostly Cantonese-style cuisine. I think that's also ...