Orange marmalade is the secret ingredient in this quick stir-fry. For variations, substitute chicken, shrimp, pork or tofu for the beef; adjusting the cooking time accordingly.
Seitan's toothsome texture and taste make it a perfect vegetarian stir-fry ingredient that even nonvegetarians will love. Make it a meal: Serve over rice noodles to soak up the rich sauce and mix up some lightly sweetened iced green tea to drink.
Inspired by the flavors found in Korean barbecue, this dish is a mouth-watering addition to any weeknight repertoire. A fruity Riesling and rice noodles are perfect accompaniments.
Rice flour is the “secret ingredient” in this dish and is used to make the flavorful coating for the shrimp. But if you can't find it, cornstarch makes a fine substitute. Serve with rice noodles or brown rice and a sprinkle of chopped scallions.
This pork and pepper stir-fry uses strips of tangelo zest and bright tangelo juice, which offers a little sunshine on a midwinter night. Tangelos, hybrids of tangerines and pummelos (or grapefruit), are often labeled as Minneolas or Honeybells.
Tofu and lots of fresh vegetables are stir-fried in just a bit of oil in this traditional Chinese dish. In the Sichuan province of China where this dish originates, the tofu wouldn't be deep-fried like it is so often in America. Similarly, in our version of this takeout favorite we stir-fry the ingredients in only a little bit of oil.
A high-heat method of searing meats and vegetables, stir-frying is usually associated with Asian cooking, but you can use plenty of other flavors in a stir-fry as well. Stir-fries are fast, use little oil and are loaded of vegetables—three excellent reasons to master this method and make a stir-fry part of your weekly repertoire. They make delicious one-dish main courses or you can even stir-fry your favorite vegetables for a great side dish (a great way to use up any leftover veggies in your refrigerator). So whip up a quick stir-fry for dinner tonight!