This quick and easy ground beef stir-fry is loaded with colorful vegetables and bold flavor. Ready in just 15 minutes — perfect for busy weeknights.

I never spend more than 20 minutes tossing a stir-fry together. On a recent trip back from visiting my family in New Hampshire my sister-in-law sent me home with an abundance of fall vegetables.

Serve your stir-fry on a bed of fluffy rice, and douse at will with Sriracha, tamari, toasted sesame oil or all three. Recipe: Any Vegetable Stir-Fry Follow NYT Food on Twitter and NYT Cooking on ...

Nothing says “fresh start to the week” like this Spring Vegetable Stir-Fry with Lemon-Garlic Quinoa! Packed with seasonal goodness like asparagus, snap peas, ca Mon, 02 ...

Cook until you see steam streaming out from under the lid and the vegetables are just tender, 1 to 2 minutes for tender greens, up to 5 minutes for sturdier vegetables.

And while I’d normally reach for boneless, skinless thighs for stir-fries, the technique that Kevin Pang uses for his new butter-soy chicken and asparagus stir-fry has caught my eye. The ...