Chinese food can have 1,000-plus milligrams of sodium per serving. In today's recipe, we use coconut aminos, which has far ...

2. In a large (12-inch) nonstick stir-fry pan or wok, heat 2 tablespoons of the oil over medium-high heat. When the oil is ...

Whether you’re making a plant-based stir-fry or a meaty one, here are the steps to follow to make sure you get the very best results ... Add the aromatics, veggies and sauce. Cook, then return the ...

Slice chicken into thin slices. Add 1 tablespoon stir fry sauce and 2 teaspoons oil. Mix well. Heat the remaining oil in a wok or skillet, add chopped garlic. Stir for about 2 seconds, then add ...

This Teriyaki Tofu has a crispy exterior with a creamy, tender interior. It is outrageously delicious and is ready in about ...

Add the beef (and its mari­nade) and stir-fry until the beef loses its pink colour. Add the scapes back to the wok and stir in the oyster sauce/water mixture. Stir-fry until the meat is cooked ...

Mix the cornflour, soy sauce and sesame oil together and then add the chicken strips. Marinate the chicken strips in the fridge for at least 10 minutes and up to 24 hours. For the stir-fry ...

Udon noodles cooked sensationally with a blast of flavours. Vegetables like Bell peppers, mock duck and a host of other spicy ingredients added to take it a notch up.

Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes. Stir in the soy sauce, mangetout and ...