Ever leave a Chinese restaurant and wonder how their food is so perfectly stir-fried, full of lingering flavor and wok hei (or the aromas from the wok)? The veggies are also perfectly crispy, ...

Finish green pepper: Cut each half into 1/4-inch-wide strips, halve them crosswise and set aside. Blanch carrots: Fill a small saucepan with water and bring to a boil. Salt the water lightly, add the ...

1. In a mini food processor, finely chop the lemongrass. 2. In a large skillet, heat the vegetable oil. Add the lemongrass and shallots and stir-fry over high heat until the shallots are golden brown, ...

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To prepare the stir-fried vegetables with soy sauce and ginger, first, wash the vegetables and cut them into strips, starting with the cabbage, removing its inner core (1). Clean and slice the onion ...

Mixed vegetables are not only a healthy food option, they also offer a variety for the taste buds. In a handful of locations in the United States and in Canada, a Montessori-inspired cooking academy ...

Slice chicken into thin slices. Add 1 tablespoon stir fry sauce and 2 teaspoons oil. Mix well. Heat the remaining oil in a wok or skillet, add chopped garlic. Stir for about 2 seconds, then add ...

1) Add the eggs and water to a bowl and whisk together, set aside. 2) Add the flour to a separate bowl. 3) Dredge the cauliflower florets in the flour, than the egg and than back into the flour. Deep ...

There was a time when whole-grain rice meant one thing: brown rice, long grain or short. Eventually brown basmati hit the market, but those choices pale in comparison to what we can find on ...