You can only aspire to the future-seeing magic of fortune cookies. But you can get close to replicating Chinese restaurant ...

W hen in doubt, stir-fry it. Pretty much everything tastes better in a stir-fry, and I can name them all. Leftover rice?

Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour. Add the sliced mushrooms then pour in the soy sauce/rice wine season­ing ...

Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.

This healthy chicken stir ... of water and stir-fry for 2 minutes. Add the broccoli florets, soy sauce and five-spice and stir-fry for a further 2–3 minutes. Serve on top of the rice.

The invention of Chinese stir ... is a dish of fish stir – fried with shredded onion, ginger, winter bamboo shoots, red pepper, and winter mushrooms. Stir – fried chicken with chestnuts ...

Sweet pear and salty soy combine to make a delicious stir ... Fry to your liking, basting the yolk with the oil to make sure it’s cooked. To serve, place the rice in a bowl and top with the ...

As the weather gets colder, honeygrow, the Philadelphia-based fast-casual restaurant known for its wholesome, customizable stir-fry, salad, and honeybar offerings, is bringing the heat back on ...

Is there anything that hits the spot better on a busy school night or over-scheduled weekend than takeout Chinese food?