Chef Roy Choi made up his mind to change his way of eating a few years back when, he writes in new cookbook, “The Choi of Cooking,” “I was tipping the scales at 200-plus pounds, feeling ...

Warm the oil in a large frying pan over high heat, then add the chicken pieces and cook for about three minutes, stirring occasionally, until they begin to colour.

Step 1. Make the teriyaki sauce: In a small (1-quart) saucepan over high heat, combine the soy sauce, water, vinegar, orange juice, garlic, sugar, scallions and red pepper flakes.

Cook for 5 seconds to release their aroma, then tip in the bamboo shoots and potatoes and stir-fry for 1–2 minutes. Season with the low sodium light soy sauce and add the black rice vinegar.

Add the onion and stir fry for 2 minutes, then add the garlic, ginger, half the spring onions and chilli. Fry for 1 minute. Add peppers, broccoli and sugar snaps, cook for 2 minutes. Then reduce heat ...