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.

Flank Steak: Flank steak is my cut of choice for pepper steak—it’s marbled with fat, full of beefy flavor, and easy to cut ...

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 ...

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

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.

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.

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 ...