If you've been skeptical about cabbage, this Asian Cabbage Stir Fry might just change your mind. While raw cabbage can ...

The secret to a simple, satisfying stir-fry is making sure there are plenty of different textures to keep each mouthful interesting. This Chinese ... Tip the diced vegetables and vegetable oil ...

Stir in peas. Serve with rice. Tip: For Extra Flavorful Rice: Cook rice in Swanson® Chicken Broth instead of water. No need to add salt or butter. Swanson Kitchen Tip: This recipe is also great ...

Kenny Leung, executive chef at the New York Cantonese restaurant YAO, shared his tips to ensure tender and juicy stir-fry ...

Swirl the wok so the surface is lightly coated with oil. Add the ginger, garlic and banana chillies and stir-fry for about 15 seconds. Add the spring onion, stir briefly to coat with the oil ...

The invention of Chinese stir – fried dishes greatly influenced Chinese cooking. Stir – fried dishes use a wide range of ingredients and are cooked quickly so they retain the nutrients of the ...

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.

Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables. Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes.