Deep frying and cost-cutting ingredients make your go-to Chinese takeaway a little less virtuous than you’d hope. But, as chef Kwoklyn Wan explains to Lauren Taylor, with the right sauces, a hot wok and a few clever techniques, you can recreate those beloved flavours at home – minus the additives
How to make Chinese takeaway-style food at home – without the ‘nasties’ … from the Independent Lauren Taylor
