This amazing recipe for vegan black pepper stir-fry noodles with shiitake and celery, not only is it healthy and delicious, but it's also super easy to make. You'll be able to whip it up in no time!

1. Make the Sauce. In a small bowl measure and whisk together soy sauce, broth, brown sugar, cornstarch, sesame oil, ginger, garlic, and black pepper.Taste for seasoning and add salt if needed ...

1. Thai Peanut Sauce. This basic peanut sauce is a delicious way to dress up any stir-fry, though you might be tempted to skip the stovetop cooking and drink the stuff on its own.

— Adapted from "The Chinese Chicken Cookbook" By Eileen Yin-Fei Lo (Simon & Schuster, $24). Makes 4 servings. Ingredients 12 ounces chicken cutlet, cleaned thoroughly, dried and cut into 3/4 ...

Add stir-fry vegetables and cook for 30 seconds. Stir in 2 tablespoons water then cover skillet, reduce heat to medium and cook until vegetables are tender, 1 to 3 minutes. Push vegetables to ...

Add the black bean sauce, Chinese 5-spice, Shaoxing wine or sherry, soy sauce, salt, sugar and chicken, then fry until the chicken is browned but not fully cooked through. Remove the chicken ...

Stir in soy sauce, oyster sauce, and freshly ground black pepper. Pour in 1/4 cup of water and cook for another 2-3 minutes, letting the sauce thicken. 5) Remove from heat and serve over cooked rice.

The black pepper in this stir-fry provides a lovely warmth, rather than the sometimes fiery heat of chiles. From “Kitchen Sanctuary Quick and Easy,” by Nicky Corbishley (Kyle Books, 2024).

Dip: Stir together oyster sauce, a pinch of sugar, a splash of soy sauce, and a splash of sesame oil; dunk raw vegetables or Vietnamese rice paper rolls. Drizzle: Top 1 pound steamed broccoli with ...