Refrigerate the stir-fry for up to 4 days. Refrigerate the sauce for up to 1 week or, to freeze, divide among ice cube tray cubes and freeze until solid. Transfer the cubes to a lidded container and ...

Chef Roy Choi made up his mind to change his way of eating a few years back when, he writes in new cookbook, “The Choi of Cooking,” “I was tipping the scales at 200-plus pounds, feeling unhealthy, ...

It’s time for us to stop under-utilizing teriyaki. The combination of soy sauce, mirin, vinegar, and sugar makes for a versatile marinade, glaze, or secret weapon to add a rich savory note to any dish ...

These stir-fry recipes are better than takeout. To celebrate Asian American Native Hawaiian and Pacific Islander Heritage (AANHPI) month, "Good Morning America" hosted a little friendly food ...

Green vegetables are the main focus of this stir-fry topped with toasted crushed glutinous rice. Named one of Food & Wine’s Best New Chefs, Boston native Pino Maffeo is an award-winning chef known for ...

Those sprouted mung beans from last week were a thing of beauty. It's something I need to make more often because I already miss having them in my fridge as a snack. Now that I've executed a ...