Chinese black vinegar is a rich, dark, sour-sweet condiment much like aged balsamic vinegar; in fact, you can substitute balsamic vinegar here.
The clean, simple flavors of this stir-fry get a hint of spice from dried chiles. Using whole chiles lets you control the heat more easily than with chopped chiles or chile sauce. Check Asian markets for fresh bamboo shoots that are boiled and vacuum-sealed. The pale yellow cones taste so much better than canned. You can substitute green beans for the long beans, though their texture isn't quite as firm.
Kids and adults will love this sweet-and-spicy stir-fry. Serve over brown rice.
This supper dish is based on Thai drunken noodles.
After a brief soaking, rice noodles are ready to be tossed into a quick stir-fry for a noodle dish that gets to the table in record time. Feel free to make the dish with different vegetables or omit the eggs to make it vegan.
Cashews add crunch and protein to this colorful stir-fry. You also can make the dish with frozen sugar snap and snow peas. Just add to the mix, and stir-fry a little longer than you would fresh peas.
Prepared hoisin sauce, a Chinese dipping sauce made from fermented soybeans, garlic, chiles, and spices, makes quick work of this flavorful stir-fry. Once opened, hoisin sauce should be stored in the fridge, where it will keep for months. Serve this dish with brown rice or soba noodles.
This recipe is a good way to make the switch from white pasta to whole-grain varieties that offer more fiber and protein. The dish also tastes great as a cold noodle salad.
In this vegetable fried rice reversal, the vegetables are dominant and the rice secondary. Feel free to substitute, add, or augment the vegetables—just don’t subtract.
You might not think of sweet potatoes in a stir-fry, but after you spiralize them into curly pieces, they’re the perfect ingredient for a super-quick curry.
Seitan stands in for chicken in this traditional-style stir-fry.