Q: I was given a wok a few months ago and I cleaned and seasoned it according to an article on this site. I noticed from the beginning that around the top edge of the wok there was this syrupy-looking residue that was solid but would get a little sticky when the pan was heated. More

A person's first taste of the Chinese soup dumplings called xiao long bao is a magical one. I've seen it again and again on the faces of friends and family eating the dumplings for the first time at Din Tai Fung in Arcadia, a nearby outpost of the Taiwan-based soup dumpling chain: there is wonder, followed by bliss, and finally greed, as they mentally calculate the remaining dumplings divided by the number of people at the table. So how did this regional specialty from the outskirts of Shanghai come to be a beloved food in Southern California and beyond? More

All week we're sharing Asian food recipes and inspiration here at The Kitchn. Here are some refreshing drinks to sip alongside your East, South, and Southeast Asian meals – or just to cool down on a hot summer day. More

Do you love bubble tea? Personally, I can't walk past a bubble tea shop without suddenly craving one of their sweet ice-cold beverages dotted with chewy boba tapioca pearls. It's the most thirst-quenching snack I can think of! Fortunately for my addiction, bubble tea is super easy to make at home. More

Q: Does anyone have a recipe for Chinese pizza? I don't know if it has another name but that's the only one I know. It's like a thin crepe/tortilla, crunchy on the bottom, kind of chewy and topped with a thin layer of egg and a lot of chives. It's really nice and I wish to be able to do it at home.

Sent by Susana More

If you want to know how to stir-fry with a wok, talk to Grace Young. After an afternoon in the kitchen with this passionate wok evangelist, we came away with our heads stuffed just as full with tips and techniques as our bellies were with the stir-fry itself. We've given you some specific tutorials and recipes from our visit, but we also wanted to revisit the basics that apply to any stir-fry. If you want to master this quick, healthy, seasonally-focused style of cooking, learn these essentials. More

Have you been inspired by all of our stir-frying posts this week? Ready for more wok action? Wok Wednesdays is a new online group for stir-fry enthusiasts of all skill levels. They'd be more than happy to welcome you to the wok-loving fold. More

If your experience with fried rice has only been the greasy, overly-salty affair from Chinese take-out, then you need to make this fresh, seasonally-inspired version — without delay! Grace Young's stir-fried rice is light and aromatic. Soy sauce and ginger are used for seasoning, but they're not so heavy that the vegetables get lost. You could eat this dish every day and never get bored.

Here's a step-by-step guide on how to make quick, easy, and delicious fried rice at a moment's notice. More

Do you own a wok? If you listen to Grace Young talk about stir-frying for long enough, you'll certainly start wanting one! The beauty of a carbon-steel wok is it heats quickly and evenly. When you stir-fry it sears meat and chicken perfectly, imparting wok fragrance. While the high sides of the wok are perfect for stir-frying meat and vegetables without crowding the pan or dumping ingredients over the side, a wok is also more than a stir-fry pan. You can pan-fry, braise, deep-fry, steam, boil, poach, and smoke with it. Carbon steel woks also become naturally nonstick the longer you use them, meaning less oil needed for cooking.

Ready to take the plunge? Here's how to pick a wok and season it for the first time. Also, Grace shows us how to give an adolescent wok a "facial" to keep it looking good as its true patina develops. More

We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Grace Young proved this to be true when she demonstrated a basic stir-fry recipe for us: Romaine lettuce leaves, warm and slightly wilted, tumbled in a sauce of garlic and chilies. After that — the same recipe and method, but this time with halved baby bok choy. We couldn't stop eating either of these.

Here is a recipe and a stir-fry technique that any of us can take into our kitchens and adapt to just about any vegetable we find in the fridge. More