Heat the oil in a large skillet, wok or frying pan. Saute the ginger and garlic for 2 to 3 minutes. Carefully add the water, soy sauce and broccoli. Stir-fry for 5 to 7 minutes, then add the remaining ...

I revised the traditional Chinese stir-fry I've served my family for many years to make it accessible for the young women I've mentored this summer as part of LEAP for Education, a non-profit North ...

Five-spice powder gives a pungent, aromatic flavor to stir-fried vegetables. The powder is a mixture of five ground spices usually consisting of cinnamon, cloves, fennel seed, star anise and Szechuan ...

More than simply a garnish, crispy fried garlic is the star of this unassuming vegetarian one-pan wonder. You got hearty greens from the bok choy and kale stir-fried along with rice in a fragrant, ...

Have you ever tried those Asian vegetable stir-fries that seem to dance in the wok with vibrant colors and intoxicating aromas? Today, I'm going to reveal the secrets of wok masters to create a ...

A blazing-hot wok and oil are really all you need to create quick dinners loaded with flavor and deep wok hei, which is why ...

"Instead of chicken thighs, other cuts of chicken or proteins like beef, pork, or tofu can be used. If using tofu, omit the velveting step. Opt for a firm tofu, and press the water out before cooking.