Whether you're looking to spruce up a bag of frozen stir-fry or make it from scratch, keep oyster sauce handy for the ...

Add salt, fermented soybean sauce, and stir – fry it until it is well done. Add minced ginger and Chinese prickly ash ... dish in which slices of mutton beef, rabbit, bear’s meat, and ...

Mary Berry bashes the steak for her beef stir-fry before ... oil and fry the red peppers and onion for 3–4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for ...

Loaded with amazing Asian flavors, tender strips of beef and veggies coated in a sweet and savory stir-fry sauce and tossed ...

Lean beef is rich in protein and a good source of iron. It's also delicious in a stir-fry with broccoli and sweetcorn ... stir in the soy sauce and garnish with the spring onion.

Stir-fry for four minutes. Add the beef, lime juice and soy sauce. Fry for a couple of minutes. Add the cooked rice noodles. Mix well and add the honey. Have a taste and add some more soy sauce ...

Add the beef (and its mari­nade) and stir-fry until the beef loses its pink colour. Add the scapes back to the wok and stir in the oyster sauce/water mixture. Stir-fry until the meat is cooked ...

Ken Hom, who presented his first TV series back in 1984, almost single-handedly brought Chinese ... stir fry, just like his mum used to do, without reaching for that shop-bought sauce. Beef ...

Although this is a Chinese dish, I like to use sakura shrimp ... When the oil is hot, add the shrimp and stir-fry constantly for about 30 seconds, or until fragrant. Use a metal spatula to ...

How do Chinese restaurant stir-fries deliver silky and tender meat with a sauce that seems to cling? The secret is a technique called velveting.