While the vegetables are cooking whisk together the beef broth, soy sauce, corn starch, sesame oil, brown sugar, rice wine vinegar, ginger and garlic in a medium size bowl. Add the ground beef ...

This Roasted Vegetables with Stir-Fry Sauce recipe offers a foolproof twist on a classic dish, combining bold Asian-inspired flavors with an effortless oven technique. I have a confession to make ...

1) For the Ham Fried Rice: Cook the rice and set aside. In a large sauté pan or wok, add enough oil to lightly coat the bottom of the pan. Add scrambled eggs, minced onions, mixed vegetables ...

2 baby bok choy (about 8 ounces), coarsely chopped . 1. Combine the chicken broth, hoisin, cornstarch, chili garlic sauce, 1 tablespoon of the soy sauce and 1 tablespoon of the sake in a bowl.

2-3 cups thinly sliced beef. 1/4 cup cornstarch. 1/4 cup soy sauce. 1 tbsp toasted sesame seed oil. 4 cups broccoli crowns. 4 cups assorted chopped vegetables. Prepared rice. Sauce: 2 tbsp oyster ...

Measure 1 1/2-cup rice and reserve the remaining rice for another time. Divide the rice between 2 dinner plates. Heat the canola oil in a wok or large nonstick skillet until it starts to sizzle.

Heat a wok until nearly smoking, then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside.

This quick cucumber stir-fry is bulked up with savory and spicy ground beef for the ultimate light summer lunch. Ji Hye Kim is the award-winning chef/owner of Miss Kim in Ann Arbor, MI. Named one ...