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Entries tagged with 'stirfrys'

Skillet Suppers: Easy Stir-Fried Broccoli and Brussels Sprouts

One-Pot Wonders Yasmin Fahr Post a comment

Stir-fries are great, especially for weeknight meals, because you can cut up almost anything you have in your fridge and throw it in a wok or skillet. Here's one with healthy fall vegetables. More

Stir-Fried Snap Peas and Mushrooms with Fish Sauce and Basil

J. Kenji López-Alt Post a comment

This stir-fry is quick, delicious, nutritious, and has only 9 ingredients (ok, 11 if you count oil and salt), which puts it pretty high in the running as a candidate for my list of "100 greatest easy weeknight side dishes of all time," if I ever get around to writing it down. I am not a list-maker by nature. Snap peas are sweet, crunchy, and tender, and with a hint of smoky char from the wok, are one of the greats as far as stir-fry veggies are concerned. And hon-shimeji mushroom—all mushrooms, in fact—are almost custom made for stiry-frys. More

Beyond Curry: Beet Foogath (Beet Coconut Stir-fry)

Beyond Curry Denise D'silva Sankhe Post a comment

This gorgeous, bright red stir-fry is a wonderful way to savor the flavor of the beet. It's mildly spiced and the coconut adds a lovely textural contrast. More

Beet Foogath (Beet Coconut Stir-fry)

Serious Eats Denise D'silva Sankhe 3 comments

This gorgeous, bright red stir-fry is a wonderful way to savor the flavor of the beet. It's mildly spiced and the coconut adds a lovely textural contrast. More

Sichuan Chicken with Peppercorns and Chile

Serious Eats Chichi Wang 12 comments

Stir-Fried Rice Cakes

Serious Eats Chichi Wang 5 comments

Stir Fried Pork and Cabbage with Black Bean Sauce

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] Fermented black beans are most at home in simple stir fries where they can add pungency and unite a few key players. This is my take on black bean sauce, less gloppy and more intensely flavored than... More

Seriously Asian: Bitter Melon

Serious Eats Chichi Wang 41 comments

True to its name, the squash is unabashedly bitter, with an acerbic taste that leaves your tongue and the roof of your mouth dry. The exterior of the melon is riddled with wart-like bumps; the cooked texture of bitter melon, like that of zucchini, is palatable, albeit uneventful. Why, then, eat such an offensively flavored melon? Precisely because its bitterness, at times almost unbearable, is unique and memorable. More

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