With this easy stir fry sauce recipe, you’ll never need a store-bought option again. It’s quick, customizable, and full of flavor. Perfect for all your favorite Chinese recipes and weeknight ...

Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour. Add the sliced mushrooms then pour in the soy sauce/rice wine season­ing ...

Add the salmon to the wok and stir-fry, carefully turning to color on all sides, 5 to 7 minutes. Return the vegetables to the wok and pour in the reserved sauce. Continue to cook, with the lid ...

It's easy enough to make ... to rinse off the excess salt. XO sauce is sold in the sauce section of Chinese supermarkets, or you can make your own with this recipe. Cut the loh bok goh into ...

Zainab Shah’s beef and shishito stir-fry gets plenty of oomph from a quick soy marinade and a hefty dose of black pepper.

This speedy veggie stir-fry is super easy to make, packed with vegetables ... Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the ...

Beijing-born cooking expert Wu Wen has imparted Chinese home cooking in Japan for years. Our new series on cooking will start by introducing her beansprout stir-fry. Wu says the beansprout is “a ...

This fresh and flavorful recipe combines nutrient-rich salmon and bright and crisp-tender vegetables with a homemade teriyaki sauce ... for an Asian-inspired stir-fry — without ordering in.