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magazine 2008 04 chicken and shiitake stir fry with peas and pea tendrils
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Gently poach chicken breasts, or use purchased rotisserie chicken for this bright salad.
3.5
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Your summer weeknight doesn’t get any easier than this riff-able chicken and corn stir-fry.
4.6
(4.61)
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4.0
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Level up your weeknight dinner game with this fragrant, veggie-packed stir-fry.
4.3
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You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.
3.5
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(4)
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This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.
5.0
(4.78)
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Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.
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You can probably make it faster than you can say it.
4.7
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We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.
4.3
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The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.
3.0
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This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.
4.6
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4.4
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Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.
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Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.
4.5
(4.48)