Stir-fry is a pretty open-ended term these days, as dozens of cultures around the world have explored the simple concept, but it originated in China at least 1,500 years ago. While the dish has ...

You better beef-lieve it.Then heat a large skillet over high heat and add in a tablespoon of vegetable oil, allowing it to heat with the skillet. Once hot, add in the steak and cook, turning ...

Stir in the soy sauce and sesame oil, season with salt and pepper and stir-fry until the chicken is cooked through, 3 minutes longer. Remove from the heat and stir in the lemon zest and lemon juice.

Add the green beans, chilli, garlic and ginger and stir fry for a further 5 minutes until the beans are tender. Add the sugar, soy sauce, rice wine, Szechuan peppercorns and spring onions and ...

Preheat a heavy large skillet to high heat. Add the oil and steak and stir for 1 minute. Next are the peppers and onions, keep everything moving. Cook for another 3 or 4 minutes.

Fresh orange juice perks up this speedy stir-fry, becoming a sticky, glossy sauce for the colorful vegetables. A quick coat in cornstarch helps the tofu develop a supercrisp crust without needing ...

Add the broccoli and stir-fry 2 minutes. Add the bok choy, snow peas and red bell pepper. Stir fry for 2 minutes. Add the sauce and continue to stir-fry for 1 to 2 minutes until the sauce thickens.

Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, sesame oil and water. Cook for one minute, then return the beef to the wok and stir fry for a ...

Instead of broccoli, this 30-minute pepper steak stir-fry is loaded with plenty of peppers and a classic, simple sauce that brings everything together.