Named for famous 8th century concubine, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.
Author: Jason Wang
Author: Martin Boetz
Delicious, fresh vegan stir-fry that is sure to please and is excellent as an addition to rice.
Author: Anie
Use the meat and veggies you have on hand, or stick to cabbage and peppers for a quick, flavorful, and basic stir fry. Hubby and kids gobble this down...
Author: MT
Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble. But the Chinese words for carrot and daikon are...
Author: Lillian Chou
Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots.
Author: Bon Appétit Test Kitchen
The title says it all! Cabbage is fried with turkey bacon, onion, and garlic with a touch of cayenne to make you remember it! I love this recipe because...
Author: Debora Lynn
This stir-fry is a simple, and quick recipe. The plum sauce gives it a special lift, and everyone always seems to love it. Serve with steamed rice, or...
Author: BRADTHERESA
Author: Joseph Poon
Author: Pailin Butterfield
Author: Shirley Cheng
Simple healthy stir-fry recipe. Great vegetarian dish because it has protein. It is low fat and it has healthy spices too.
Author: Jason Melo Hall
Chicken stir-fry with tons of veggies and tofu shirataki noodles - perfect for Atkins® (any phase) or other low-carb diets, or anyone interested in trying...
Author: aureliaecor
This quick and easy stir-fry is a tasty way to cook seasonal eggplant and bell pepper together with classic Chinese seasonings. Serve it over rice.
Despite the prep work, this dish isn't too hard to make and it tastes amazing. Add more or less ginger and chiles to suit your taste. This is best served...
Author: Erika
Author: Sallie Ann Robinson
Heard of Kung Pao Chicken? This is its healthier tofu cousin. We enjoyed this over brown rice.
Author: SlimCookins
Author: Ching He Huang
Tasty chicken stir fry which is well complemented with any type of rice. My family eats it all up every time I make it.
Author: OPABINIA