This stir-fry was the first thing I made with it when I got home. It’s ideal as a coating for the veges and gives a savoury depth to the very spicy peanut sauce. Fresh turmeric is becoming more ...

Gochujang Stir-Fry Sauce is a spicy and savory sauce commonly used in Korean cuisine. It is made with gochujang, a fermented chili paste, along with soy sauce, garlic, ginger, and other seasonings.

Stir-fry is a pretty open-ended term these ... like pepper, sesame, and ginger. Another winning attribute is the sauce's richness and weight. It's so thick that it takes a few minutes to even ...

but the one constant in stir fry is soy sauce. So we looked for strong umami first and foremost. Give us a lasting, salty, pungent flavor. Then, we looked for additional herbs and aromatics ...

This easy beef stir ... fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minute Half-fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce ...

Add the ostrich strips and stir-fry in batches until nicely browned. Remove and mix with the soy sauce. Add a little more oil to the pan. Add the onion, ginger, garlic, carrots, chilli, orange juice ...

Cook for 2–3 minutes until the onions start to soften, then add ginger and garlic and fry for 2–3 minutes more. Stir in the oyster sauce and cook for 2–3 minutes. Add about half of the ...

Add piece ginger, grated, and chopped spring onions and toss for 15 seconds. Add stir-fry sauce*. Serve the stir-fry on top of the noodles with a drizzle of sauce. *Cook's note: stir-fry sauce, also ...