Sauces like oils and sesame oil, fish sauce and hoisin sauce have bold flavors and it’s easy to over do it. If using them, just start with a drop or two and taste it before adding more. Make this ...

Here’s how to make a stir-fry like a pro with vegan, vegetarian, chicken, beef and other proteins, tender-crisp vegetables and a choice of sauces Words by: Charlie Elizabeth Culverhouse Stir-fries are ...

To make the marinade, place the hoisin, ginger, honey and lemon juice in a bowl and stir well ... large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches ...

until the chicken is browned. Stir in the chilli flakes, honey, soy sauce, sesame oil, and lime juice. Stir-fry for a few minutes. Add the pak choi and pour in the cornflour and water mixture.

Add the pork to the soy-cornstarch mixture and stir coat. Marinate at room temperature for 15 minutes. In a small bowl, whisk together the hoisin, 4 remaining tablespoons soy sauce, black pepper ...

If you've ever wondered what you should add to your cart at the Vietnamese grocery store, there is a long list of staple ...

In a small bowl, whisk together the gochujang, soy sauce and sugar; set aside. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken in an even layer and cook ...

As in all stir-fried dishes all the ingredients need to be prepared, ready to use, as the cooking is fast and you don’t want it overcooked.

The flavour of the kaffir lime in this chicken dish is unique and memorable. You will find the leaves at supermarkets and you can freeze what you don’t use, because you will be making this dish ...

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 ...