Beef, chiles and fermented black beans add robust flavor to ho fun noodles.
Ching uses a bamboo steamer and a wok to cook sweet and sour fish fillets.
Ching makes two versions of spring rolls, one sweet and one savory.
Ching brings her cooking talents to a fish market in the north of Scotland.
Ching shares her recipe for the classic Hunan dish General Tso's Chicken.
Ching's deliciously easy mussels with black beans and beer cook in minutes.
Ching makes Asian-style tacos with duck and a fruit-filled fusion salsa.
Vegetarian oyster sauce makes these classic lettuce wraps truly meat-free.
Bok choy, mushrooms and chicken thighs make a perfectly balanced stir fry.
Try this version of a takeout favorite and leave yourself a generous tip.