This speedy veggie stir-fry is super easy to make, packed with vegetables and full of flavour. Each serving provides 103kcal, 3g protein, 7g carbohydrate (of which 7g sugars), 6g fat (of which 0 ...

Stir fry for a few seconds to release the aromas, then add the beansprouts, peppers, sweetcorn and mushrooms and cook for 3-4 minutes, or until the vegetables are tender but still with a bit of bite.

Learn about Japanese home cooking with chef Saito! Featured recipes: (1) Crispy Pork Stir-fry with Myoga and Green Beans (2) Stir-fried Eggplant and Shishito with Miso Sauce. 1. Cut the pork slice ...

Add the sliced peppers and stir-fry for 1 minute, then toss in the spring onions. Pour in the sauce, stirring until it starts to thicken. Remove the wok from the heat. Transfer the chicken and ...

Add the vegetables with the sauce and stir-fry. 4. Make eggs, sunny-side-up. Cook the eggs in a pan over low heat until the egg whites start to set. 5. Serve the cooked rice in a bowl and place ...

Heat a large pan with 1oz of butter. Add in the noodles and mix well. Season lightly and ensure that they are sufficiently heated before serving. Serve the beef stir-fry on top of the buttered noodles ...

John Carr, 65, ignored evacuation warnings to stay behind and save his inherited house his parents' built in Palisades. Mr ...

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, about 2 minutes. Add the cauliflower, asparagus ...

Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and thickens. Cover and cook over low heat 5 min. or until done. Stir in peas. Serve with rice. Tip ...

Now put the salmon under the grill. Heat your wok and add the sunflower oil, then the vegetables and a slosh (that’s half a tea cup) of cold water. Stir and cook – the water steams and cooks the veg.