Heat the sesame oil in the sesame seed frying pan, add the sugar-snap peas and stir-fry for 1 minute. Add the noodles to the vegetable mixture and use tongs to mix them through as they heat up.

Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables. Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes.

Dive into our collection of Easy Stir Fry Recipes ... Suey is a classic Chinese-American dinner. This recipe combines shrimp ...

A tasty Tibetan meal called chicken shapta is made with soft chicken that is stir-fried with veggies and a flavourful sauce.

Tip: You can buy crushed chilli and ginger in a tube in the vegetable section of New World. If you are gluten-free, use tamari soy sauce.

Stir fry until chicken appears no more pink, add mixed vegetables. Stir for 30 seconds or until vegetables are cooked, then add Stir Fry Sauce. Stir to coat everything with the sauce evenly.

Rehydrate the dried soya chunks as above or according to packet instructions. I used boiling water to rehydrate soya chunks for this recipe. You can either mix them together with some water and then ...

Swirl the wok so the surface is lightly coated with oil. Add the ginger, garlic and banana chillies and stir-fry for about 15 seconds. Add the spring onion, stir briefly to coat with the oil ...

"Be prepared to sort out any hunger pang with this quick and easy stir-fry delight. Use older vegetables in the fridge. And frozen prawns are perfect (even after the use by date!)." 1. To cook the ...

Stir in peas. Serve with rice. Tip: For Extra Flavorful Rice: Cook rice in Swanson® Chicken Broth instead of water. No need to add salt or butter. Swanson Kitchen Tip: This recipe is also great ...

Toss in simple greens and serve on a bed of brown rice, it’s that easy. Try freezing the tofu before cooking and your result will be even better — the texture changes and tastes delicious.