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cooking.nytimes.com
I have always had an aversion to the stir-fry For me it has seemed a technique that sounds easier than it is Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw endless chopping followed by frenzied last-minute activity at the stove that I felt unsuited for
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cooking.nytimes.com
During Chinese New Year, long noodles are eaten in all corners of China “Longevity noodles,” also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it’s considered even more auspicious Longevity noodles are usually stir fried, presenting challenges to the home cook
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.