One’s soy sauce; the other, tamari. Say “soy sauce” and most people will make an instant connection. They’ll know it’s widely ...

Heat two tablespoons of vegetable oil in a large pan over medium heat. Add the green curry paste. Stir-fry for one to two ...

2. You can store and reheat the stir fry, but it does taste the best fresh. Store in air tight container for 2-3 days in the fridge. Reheat the leftovers before serving. 3. If you don’t have miso, you ...

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 ...

Packs of “stir fry mix” from the fresh vegetables section of the supermarket are marginally better, but often they look and feel a bit tired. And any vegetable is fresher and crisper for being freshly ...

Come sweater season, I'm hungry for all things autumnal—bring on the cranberry, pumpkin and apple everything. If you're ...