A Flavorful and Speedy Stir-Fry Delight! By Jason Griffith Craving the vibrant, savory taste of your favorite takeout but ...

Add the noodles and stir-fry for 1 minute or until charred in colour. Add 80 ml (⅓ cup) XO sauce and toss to coat the noodles. Add the choy sum and bean sprouts and stir-fry for another minute.

1. Mix the soy sauce, fish sauce, vinegar, sugar, cornstarch and water together. Set aside. 2. Heat the oil in a wok or skillet over high heat. Add the chicken and stir-fry two minutes. Remove ...

Increase heat to medium-high. Add 2 more tablespoons oil. Stir-fry carrots, celery, white parts of scallion, mushrooms and red bell pepper for about 2-3 minutes.

Ingredients: 1 cup fresh orange juice or your favorite store-bought brand; 1 tablespoon grated orange zest; 1/4 cup soy sauce; 1 teaspoon sea salt; 1/4 teaspoon red pepper flakes ...

Stir-fry 2 minutes more. 8. Add the chicken stock, soy sauce, and salt to the pan. Bring to a boil. Add the rice noodles, and cook, stirring constantly, for 3 minutes, or until the noodles are hot. 9.

To make the sauce, in a blender or using a stick blender place the ginger, garlic, soy, peanut butter, fish sauce, sesame oil, sweet chilli, water, salt and pepper, mixing until well combined.