Stir-fry is a pretty open-ended term these days, as dozens of cultures around the world have explored the simple concept, but it originated in China at least 1,500 years ago. While the dish has ...

Elevate your stir-fry by using cornstarch to tenderize meat and thicken sauces for that restaurant-quality finish. Velveting ...

This recipe explains how to stir fry beef with garlic sprouts using simple seasoning. The beef stays tender while the sprouts ...

1) Place the cut up pork pieces in a large bowl and sprinkle with the granulated garlic, salt, flour and cornstarch mixing everything together to combine. Pour the soy sauce and crack the egg over the ...

Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out. Reliable cabbage is cooked in the punchy sauce and ...

There are hundreds of reasons to love a stir-fry, but because you only have so much time, here are the best: They're superhealthy, often supplying more than a serving of vegetables with minimal ...

"I love that what may seem like overlooked basics—like garlic and peppercorns—have a moment in the spotlight," says Arnold ...

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Note: From Grace Young, who prefers romaine lettuce for this dish, believing it has more flavor, is more nutritious and has an innate sweetness. Many cooks use bite-sized pieces of iceberg lettuce for ...

Fuchsia Dunlop learned to make the Shandong version of stir-fried chicken in Jinan with veteran chef Li Jianguo. It’s nothing like the kung pao most of us know. Here, chicken is marinated in Shaoxing ...