This recipe includes instructions for making about 1 3/4 cups of the stir-fry sauce, but you will only use 3/4 cup for this stir-fry. Reserve the remainder for use in another dish. Make ahead ...

This stir fry is super quick and easy to do. Once you have assembled and chopped the ingredients, it is cooked in about 5 minutes. So easy. I pair it with boiled rice and some protein for a tasty ...

Ingredients 2 tablespoons unsalted butter; 8 ounces variety of mushrooms; 2 tablespoons soy sauce; 1 teaspoon chili paste; 3 garlic cloves, peeled and minced ...

Add the bok choy and stir-fry until they begin to wilt, then add the stock and sugar and season with the soy sauce. Simmer covered for 2 minutes or until the stems and leaves are tender but still ...

Add the bok choy and stir to coat. Add 2 tablespoons hot water and cover. Let the bok choy steam about 2 to 3 minutes, stirring a few times and checking to make sure the vegetables don’t burn.

Add the remaining 2 tablespoons oil to the skillet, then toss in the bok choy, yellow pepper, jalapeño and onions, and cook until the bok choy leaves are just wilted, about 1 to 2 minutes.

Stir-fry for 2 minutes. Add the chicken stock, lemon juice, soy sauce, sugar, salt, and cornstarch mixture. Cook, stirring constantly, for 1 minute, or until the mixture thickens.

Heat the oil in a skillet over high heat and add the bok choy. Cook, stirring frequently, until the bok choy is tender but crisp and slightly browned, about 5 minutes. Season with salt and pepper.