So when our test kitchen came up with this sesame chicken-vegetable stir-fry recipe, I was so excited! It's quick — just 25 minutes from start to finish —and it's really easy to make.

I use the Trader Ming’s Sesame Ginger Dressing – it’s delicious. Many other brands also make sesame ginger-style dressings, which make for wonderful stir-fry sauce and save oodles of time.

Mix ginger, 1 teaspoon sesame oil and 2 tablespoons tamari sauce together in a small bowl. Add the salmon and turn to coat all sides. Let marinate 10 minutes, turning once during that time.

1. While rice is cooking, combine soy sauce, Five Spice powder, garlic and salt in a small bowl and pour over chicken to marinate. Let stand for at least 15 minutes. 2. Heat large pan or wok over ...

Stir in sausage coins and pineapple and cook an additional 2-3 minutes, until all is hot. In a bowl, whisk all sauce ingredients. Add to the skillet. . Cook until sauce has thickened.

5) In a separate bowl, combine the sauce ingredients (soy sauce, oyster sauce, toasted sesame seed oil, red pepper chili pepper jam, black bean paste, and cornstarch).

Add asparagus, green onions, and ginger; sauté until vegetables are tinged brown and crisp-tender, about 2 minutes. Add broth, fish sauce, and sugar; bring to boil.

Add remaining 1 teaspoon peanut oil, 2 tablespoons sesame seeds, ginger and garlic to pan; stir-fry 30 seconds. Add bell pepper, edamame, mushrooms and corn; stir-fry 2 minutes.

4 tsp. sesame oil 1 Tbsp. ground ginger 1 Tbsp sesame seeds 1/3 cup reduced-sodium soy sauce 3 Tbs. rice vinegar 1/2 cup chicken broth 1 Tbs. cornstarch 16 ounces frozen stir fry veggies ...