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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.
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 ...
For the stir fry sauce: ½ cup chicken broth; ¼ cup soy sauce, or tamari sauce; 2 tablespoons honey; 1 tablespoon cornstarch; 2 teaspoons toasted sesame oil; ½ teaspoon crushed red pepper flakes ...
Add the sambal, hoisin, and oyster sauce and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil, and lime juice and toss well.
Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper.
Oyster sauce is, as the name suggests, made of oysters, which are cooked in water for 30 minutes to make a sort of oyster broth. It's strained, then cooked down and seasoned with salt and sugar ...
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.