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 ...

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 ...

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.

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.

Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. In same skillet, stir-fry the asparagus, mushrooms, tomatoes, garlic, and green onions in remaining oil until vegetables are crisp ...

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