You've prepped your ingredients meticulously, and your smoking hot wok radiates heat and a smoky aroma, ready to sizzle the ...

Here are some stir-fry recipes from our archives with sauces we think are worth using in a variety of scenarios. Pictured above. Shake together this sauce in a jar at the start of the week to have on ...

Chinese food can have 1,000-plus milligrams of sodium per serving. In today's recipe, we use coconut aminos, which has far ...

Slice chicken into thin slices. Add 1 tablespoon stir fry sauce and 2 teaspoons oil. Mix well. Heat the remaining oil in a wok or skillet, add chopped garlic. Stir for about 2 seconds, then add ...

The term “stir - fry” includes stir – fry without soy sauce, stew – fry, half – fry, grab – fry, stir – fry for a shorter or longer time, stir – fry with raw meat, stir – fry ...

In a 12-inch skillet over medium-high heat, heat 3 tablespoons canola oil until barely smoking. Add the broccoli and cook, ...

Fry sauce is no ordinary condiment; it's Utah's culinary love letter to all things fried. It's just a simple mix of ketchup and mayonnaise for dipping your fries, but don't be fooled -- this combo ...

Add the noodles, pour in the remaining sauce and season with the salt. Stir-fry until the noodles are coated in the sauce and heated through. Serve the stir-fry with the reserved spring onions ...

Reduce the heat to medium. Add the garlic, three-quarters of the green onions, three-quarters of the chiles, the ginger, ...

A stir-fry doesn’t need to be much more than a favoured ... Return the chicken to the wok and add the Shaoxing wine, oyster sauce, soy sauce and sugar and toss to combine. Thicken the sauce ...

Add the pepper to the pan and stir-fry for 2-3 minutes. Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is ...