Ching-He Huang gives expert tips on shopping for and cooking with a wok.

Ching-He Huang makes a vegetarian delight of stir-fried tofu and edamame.

Ching-He Huang catches langoustine, or large prawns, then cooks them fresh.

Ching-He Huang demonstrates how to make popular Singapore noodles.

Ching-He Huang demonstrates how to make fire pot, a Szechuan-style fondue.

Ching-He Huang shows a friend from school how to make mu shu chicken.

Chinese Food & Tips

Cooking With a Wok 02:05