W hen in doubt, stir-fry it. Pretty much everything tastes better in a stir-fry, and I can name them all. Leftover rice?

This speedy veggie stir-fry is super easy to make, packed with vegetables and full of flavour. Each serving provides 103kcal, 3g protein, 7g carbohydrate (of which 7g sugars), 6g fat (of which 0 ...

In cooking dishes, “chao” means to stir – fry meat or vegetables with seasonings in a small amount of oil or fat at the proper temperature until they are done. When stir – frying Chinese ...

I f your favorite steak stir-fry is always ruined by the inclusion of those little trees (sorry, beef & broccoli!), then let ...

Stir-fry for 1–2 minutes. Add the stir fry vegetables and salt. Continue to stir-fry over a high heat for 2–3 minutes, until the veggies soften but still retain some crunch. Finally ...

Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and thickens. Cover and cook over low heat 5 min. or until done. Stir in peas. Serve with rice. Tip ...

"Be prepared to sort out any hunger pang with this quick and easy stir-fry delight. Use older vegetables in the fridge. And frozen prawns are perfect (even after the use by date!)." 1. To cook the ...

The third in the series on popular dishes focuses on “sweet and sour stir-fry of meatballs and vegetables,” where a generous use of vegetables brings out the flavor of the meat. The ground ...