Crispy stir-fried veggies can be a wok in the park. Master the technique for nailing the perfect texture for any kind of veg you want to add to the mix.

Don't skimp on the oil for those sautéed veggies. Here's the scenario when it's more than okay to go for another big glug of the good stuff.

Heat a little oil until very hot in a wok or large saucepan. Quickly stir fry the garlic and beef for just a minute until the beef is brown on the outside and still a little rare on the inside.

He’s in the kitchen whipping up a trusty favourite, his shredded crispy chilli beef with rice ... and ginger and fry for 30 seconds. Add the onion and carrots and stir fry for 1 minute.

Add the cavolo nero and continue to stir-fry for 1-2 minutes until wilted. The beef should be cooked and a little crispy at the edges Add the gochujang, tomato puree, chilli oil, soy, vinegar and ...

This green bean and ground beef stir-fry is seasoned with fragrant white pepper, sesame oil, ginger and garlic. Serve over rice or rice noodles. Skip the bun and serve all of your favorite ...

Make Ahead: The sauce can be made up to three days in advance and stored in a sealed container in your fridge.

Toss together flash-fried sirloin strips, crunchy veg and ginger with a quick oyster and soy sauce dressing for a delicious chow mein. Cut the sirloin steak across into thin slices. Put the slices ...