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

Place the oyster sauce, ginger, honey, black beans and water in a small bowl and mix to combine. Set aside. Heat a wok over high heat for 2 minutes or until starting to smoke. Add the oil and garlic ...

Squid, plant Bok choy, optional, (to taste) White part of a Japanese leek, Oil, Oyster sauce, Soy sauce, optional, (to taste) Weipa or Chinese chicken soup stock, Sake, Sesame oil ...