The wok is one of those great pans that’s perfect when you want to create an Asian meal in your own home: A little sesame oil, some vegetables, your favorite protein and about 10 minutes are all it ...

With Lunar New Year just around the corner, palate memories of Asian-themed dishes tempt me and fuel my desire to cook. Of ...

Recipe from “Cooking Light: The Complete Quick Cook,” by Bruce Weinstein and Mark Scarbrough. Serves 6. Ingredients 1/4 cup lower-sodium soy sauce 1/4 cup Chinese black vinegar or rice vinegar, ...

Bring a pan of water to the boil. Add the udon and cook according to the package instructions. Drain, run under cold water, drain again, then drizzle with the toasted sesame oil. Place the beef in a ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 12 to 16 appetizer servings. 2 tablespoons granulated sugar> 1/2 cup rice vinegar> 1 cup diced seedless cucumber> Step 1: ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings. 1 pound beef loin or sirloin, cut into >thin strips> 1 cup orange juice> 1/4 cup soy sauce> Step 1: >Place ...

PREPARATION: Put flank steak in the freezer for 20 minutes to firm for slicing. Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook to al dente. Remove the ...

The stir-fry: Quick, versatile, and a great way to use leftover ingredients, this ancient cooking method dates back thousands of years. From sesame bok choy to Hunan-style beef, nearly any ingredient ...

Our beef stir fry is better than takeout! It is simple to make, and the results are so delicious! Between the flavors, ...