A Light, Flavorful, and Quick Chinese Stir-Fry at Home! By Jason Griffith Craving the fresh, delicate flavors of your ...

Heat the remaining 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic, and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes.

Stir Fry VegetablesWho needs take-out when you have this easy recipe? I was literally driving to a local Chinese restaurant when I took a sharp left toward the grocery store instead. With a few ...

Chicken Vegetable Stir-Fry. 8-10oz boneless skinless chicken breast. 2 tablespoons Ying’s Stir Fry Sauce. 2 tablespoons oil. 2 cloves garlic, finely chopped. 1 ½ cup mixed vegetables (onions ...

Serve your stir-fry on a bed of fluffy rice, and douse at will with Sriracha, tamari, toasted sesame oil or all three. Recipe: Any Vegetable Stir-Fry Follow NYT Food on Twitter and NYT Cooking on ...

Browsing the produce department recently, I ran across something that looked like baby bok choy’s cousin. Like that stir-fry favorite, choy sum is also a member of the cabbage family. The leaves ...

Stir fry until chicken appears no more pink, add mixed vegetables. Stir for 30 seconds or until vegetables are cooked, then add Stir Fry Sauce. Stir to coat everything with the sauce evenly.

A delicious Asian stir-fry noodle dish with shrimp and vegetables. Put together what vegetables you have and create a quick Asian meal. We all enjoy a good stir-fry noodle dish when we order take-out.