Chef Roy Choi made up his mind to change his way of eating a few years back when, he writes in new cookbook, “The Choi of Cooking,” “I was tipping the scales at 200-plus pounds, feeling ...

Add vegetables. Stir in garlic, chilies, onion, and green onion. Cook for 2 minutes. Pour in sauce, stir for 2 minutes, then garnish with cilantro and a dash of vinegar (if using). Serve hot!

Add 12 oz. green beans, trimmed, patted dry if needed, to same pan; cook, tossing occasionally and adjusting heat as needed if cooking too quickly, until blistered (but not scorched), 10–12 minutes.

Add the green beans and remaining 1/3 cup cold water. Turn the heat to medium-high and simmer the beans for 5 minutes, tossing with tongs, or until they are crisp-tender.

Chicken and Green Beans Stir Fry is made with an irresistible stir fry sauce. It features blistered green beans that even picky eaters won't be able to resist! Pair with rice for an easy 30 minute ...

In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar, and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly, and cooked ...

Winged beans flourish in hot, tropical climates in places like Thailand and Malaysia. Every bit of the plant is edible, but it’s the bean pods that get the most attention. The pods look like thin ...

For stir-fry sauce: Whisk together ¹/3 cup oyster sauce, 1/2 tablespoon sugar and 1/2 cup Thai seasoning sauce, such as Golden Mountain Sauce, until sugar is dissolved.