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Vegetarian oyster sauce makes these classic lettuce wraps truly meat-free.
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Ching's Special Stir-Fried Rice is a delicious way to use up leftovers.
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Vegetable chow mein is a filling meal of noodles, spinach and mushrooms.
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Ching shares her recipe for the classic Hunan dish General Tso's Chicken.
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Ching fills bao buns with braised pork, peanuts and pickled cucumbers.
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Ching makes two versions of spring rolls, one sweet and one savory.
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Ching brings her cooking talents to a fish market in the north of Scotland.
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Szechuan-Style Crispy Shrimp get their crunch from the easiest batter ever.
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Ching makes two dipping sauces to spice up frozen ready-made dumplings.
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Ching demonstrates the red cooking technique with a butternut squash dish.
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Duck tongues and dandan noodles are just the tip of this Asian iceberg.
The Palace Restaurant's head chef shows how he makes classic Egg Foo Young.
The main rule of pairing Chinese food and drinks: There are no hard rules!
Brian turns Spanish dishes into a Chinese fiesta for his friend Manuela.
Ching makes kid-friendly five-spice drumsticks and stir-fried veggie wraps.
Trying to find Mission Chinese? Just look for the sign that says Lung Shan.
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