Flavor-packed, spicy-sweet gochujang elevates a couldn’t-be-simpler, 30-minute chicken stir-fry. Gochujang is a fermented ...

Chinjao Rosu is a Japanese-style stir-fry inspired by Chinese cuisine, made with thinly sliced beef, bell peppers, and a ...

Vegetable Stir-Fry With Honey-Ginger Sauce Return to menu Sweet and hot chili sauces join forces in this vibrant vegetable stir-fry with carrots, sweet potatoes, mushrooms, asparagus and snow peas.

At a bit over $3.50 for a 12.1-ounce bottle, Kikkoman's stir-fry sauce is a popular pantry staple, and finally, one with the right amount of tang.

Stir-Fry Sauce: ⅓ cup coconut aminos (Asian food aisle) ¼ cup vegetable broth. ¼ cup honey. 2 tablespoons white vinegar. 1 teaspoon garlic powder. 1 teaspoon ground ginger.

Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside. Heat a large skillet or wok over medium-high heat. Add the oil, and then add the garlic and ginger. Cook for 1-2 ...

5. Add the beans, red bell pepper and a pinch of salt. Stir-fry the vegetables until they are bright and crisp-tender, about 2 minutes. Transfer the vegetables to a plate.

Stir in remaining tablespoon hoisin sauce. Serve over brown rice and garnish with green portion of green onions. Each serving consists of about ¾ cup stir-fry over ½ cup brown rice.