To store: Keep in the refrigerator for up to one week. Shake before use as ingredients will separate. This recipe makes ...

Add the pepper to the pan and stir-fry for 2-3 minutes. Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is ...

Mary Berry bashes the steak for her beef stir-fry before cooking to tenderise it and then fries it as a piece (rather than in strips) for a more succulent flavour. Make the marinade by placing all ...

About Stir Fried ... recipe. If you are a vegetarian you can substitute the chicken with some vegetables or tofu. Add the chopped chicken and let it cook for a minute. Coat the chicken with all the ...

This gluten-free Ground Chicken Stir Fry with Rice Noodles is a flavorful recipe that combines ground chicken, veggies, and a ...

I used boiling water to rehydrate soya chunks for this recipe. You can either mix them together with some water and then add ... stirring occasionally to make sure the soya chunks are coated well and ...

Add 1 more tbsp of oil and the rice. Stir-fry for another 2 minutes. Add the sauce and mix thoroughly for 2-3 minutes. Finally, stir in the green onions and cashews and serve. Tip: This dish can ...

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 ...

In a small bowl, whisk together the gochujang, soy sauce and sugar; set aside. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken in an even layer and cook ...

In a small bowl, combine the soy sauce, rice wine, sugar, sea salt and pepper ... Add the ginger, garlic and banana chillies and stir-fry for about 15 seconds. Add the spring onion, stir briefly ...

This recipe showcases the typically less popular ... grey zucchini offers a lovely colour contrast for this prawn stir-fry.