This zucchini stir-fry only has a few ingredients ... too. In place of soy sauce, I use Braggs Liquid Aminos. You can also buy broccoli florets already chopped up at the store, saving a lot ...

stir in the oyster sauce and a little more soy sauce and sesame oil, if desired. Garnish with spring onions. Cover with a lid to keep it warm while you finish the stir-fry. In a large frying pan ...

oyster' or mushroom sauce and remaining vegetable stock. Place the wok or large frying pan back on the hob, set over a high heat. Add a little oil and when hot, add the garlic and stir-fry for 30 ...

This delicious Kombu Mixed Rice with Edamame and Oyster Sauce Stir-Fry combines the umami flavor of kombu with vibrant vegetables and your choice of protein. It’s a healthy and satisfying meal ...

From eggplant muffuletta to 10-vegetable stir-fry, this is how legendary chef Emeril Lagasse puts the “bam!” in plant-based.

Add spinach and gently stir until wilted and well combined. If sauce is too thick, add more water 2 tbsp at a time until desired consistency. Remove from heat and gently toss in zucchini noodles.

Add it to cooked chicken, stir, and cover for one to two minutes until sauce thickens slightly. Divide the cooked zucchini between two plates. Divide chicken mixture into two portions and place on ...

Preheat broiler. Cut salmon into 2-inch chunks; season on all sides with salt. Slice zucchini into 1/2-inch-thick coins. Thinly slice half the lemon; juice remaining lemon. In a small bowl ...

Cover and let steam until tender, 10 minutes. Uncover, fluff and stir in almonds. To serve, scoop couscous onto plates. Top with chicken, vegetables and pan sauce. Garnish with herbs.