Ingredients

• 1 to 1 1/2 lb main protein, tofu, seafood, noodles, rice, or vegetables depending on the dish
• 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, minced or sliced
• 2 scallions, sliced
• 1 to 2 tbsp light soy sauce, adjusted to taste
• 1 tbsp Shaoxing wine or dry sherry
• Salt, white pepper, sugar, vinegar, chilies, or aromatics to match the dish style

Step-by-step instructions

Step 1

Prep the filling, noodles, or dough

Cut and measure everything before heating the wok. Prepare firm white fish fillets or a cleaned whole fish. Slice vegetables into similar thickness so they cook evenly. Keep garlic, ginger, scallions, sauces, and any cornstarch slurry in separate small bowls; Chinese cooking moves fast once the pan is hot. If using noodles or wrappers, keep them covered so they do not dry out.

Step 2

Bring water or broth to the right boil

Use a large pot so the food has room to move. Bring water or broth to a full boil over high heat. Season lightly if the food itself is plain; keep dipping sauces or finishing sauces nearby.

Step 3

Cook without crowding

Add noodles, dumplings, wontons, or vegetables in batches. Stir gently for the first 20 seconds so they do not stick. Noodles usually take 2 to 5 minutes; dumplings and wontons usually take 5 to 8 minutes, depending on size.

Step 4

Check doneness and drain

Taste one piece before draining. Noodles should be tender but springy; dumpling wrappers should look translucent and the filling should be cooked through. Lift with a spider strainer and shake off extra water.

Step 5

Sauce, garnish, and serve

Toss with sauce while hot or ladle into broth. Finish with scallions, chili oil, sesame oil, vinegar, or white pepper. Finish with chili oil and a tiny splash of vinegar if the dish tastes flat. Serve immediately before noodles soften or wrappers stick together.