1. With a thumbnail, tear open the lychees, separating the skins from the fruit; with a paring knife, cut half way around the seed; discard the skins and seeds; set aside. 2. In a small bowl ...

Stir-fry shrimp for 1 to 3 minutes; slide to the outside of the wok to slow cooking but keep it warm. 5. Add the Short Cuts lemon and garlic asparagus to wok and stir-fry 2 to 3 minutes.

Eating out can be a real challenge for anyone trying to lose weight. So Linda Faus has a better idea: Eat Chinese at home, with a simple recipe that has a lot of flavor, but very little fat.

1. Season shrimp with salt and pepper then sauté in 1 tbsp of vegetable oil over medium-high heat in a large wok for 3 to 5 minutes, or until no longer translucent. Remove to a plate and keep ...

When it comes to prepping asparagus, I have one rule: If the stem is more than 1/3-inch thick, it must be peeled. Doing so ensures the spear will cook evenly. If you don't peel it, you'll overcook ...

If you prefer tofu, use five-spice baked tofu, which is firm enough to handle the stir-frying. Makes 4 servings. For the sauce: 1 tablespoon soy sauce. 1 tablespoon water.

Looking for a meal that is not only quick and simple, but healthy too? FOX43’s Andrea Michaels is in the kitchen with a recipe that does just that!

2. Cook the Shrimp. Pat shrimp dry and season with salt and pepper. Heat 2 Tbsp of oil in the skillet over medium-high. Sear shrimp for 2–3 minutes until just cooked.

Pork and Asparagus Stir-fry. Adapted from bonappetit.com. 2-3 teaspoons olive or vegetable oil, divided. 1½ pounds asparagus, trimmed, cut on a diagonal into 1- or 2-inch pieces. Kosher salt.

Add the blanched gai lan and stir to combine. Give the chicken stock mixture a stir (the cornstarch will have sunk to the bottom), then pour into the pan. Cover immediately and cook, shaking the ...