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 ...