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Narrow Results You've Selected: Easy Side Dish Stir-Fry Remove all Source Saveur (31) Appetite for China (1) Randy's Vegetarian Cookbook (1) Thai Table (1) asiancuisine.suite101.com (1) Main Ingredient Vegetables (29) Pork (6) Pasta (2) Rice (2) Beans (1) Show all... Beef (1) Chicken (1) Fish (1) Fruit (1) Potato (1) Cuisine Chinese (21) Asian (11) Classic (3) Indian (3) Japanese (2) Show all... Vegetarian (2) Central/South American (1) Hawaiian (1) Healthy (1) Southern/Soul Food (1) Spanish/Portuguese (1) Thai (1) Vegan (1) Season Fall (12) Summer (12) Spring (10) Winter (6) Topic Recipe (35) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Stir-Fry"; var omni_prop8 = "Difficulty:Easy,Course:Side Dish,Technique:Stir-Fry"; var omni_pageName="saveur:"+omni_prop12; 10/04/2001 Scallions and Carrots The Soy sauce in this recipe caramelizes nicely adding depth to these simple vegetables. Issue #47 11/08/2007 Fresh Green Beans with Coconut This vegetable dish from South India is a dry curry made with a single type of vegetable. Issue #45 01/02/2001 Stir-Fried Glass Noodles No festive Korean meal would be complete without this noodle dish. Issue #45 10/18/2000 Bok Choy with Black Mushrooms Chinese dried black mushrooms are shiitakes. Issue #43 10/18/2000 Garlic Noodles Do not rinse the chao mian noodles after you cook them; the starch on the surface helps them ''grab'' the garlic flavor. Issue #43 10/23/2000 Eggplant in Garlic Sauce This Sichuan-style dish is one of the few non-Cantonese recipes in Grace Young's book, The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing. Issue #35 03/22/2007 Stir-Fried Vegetables Be sure to slice the vegetables lengthwise to the same size, both for presentation and to ensure even cooking. Issue #6 03/22/2007 Stir-Fried Chinese Cabbage with Ham Simple ingredients and time-honored techniques are at the heart of Hong Kong cooking, beautifully evidenced in this flavorful favorite. Issue #6 12/04/2012 Andean Paella (Quinoa Paella) A modern take on traditional rice-based paellas, this quinoa-based recipe from Maria Eugenia Terragno, becomes an ultimate one-pot-wonder of comfort foods. Does Not Apply 08/09/2010 The Joy Luck Club: Eggplant in Garlic Sauce The focal point of The Joy Luck Club is the strength of women and family, and this spicy Sichuan dish, which is delicious either hot or cold, will keep your own family coming back to the table. Does Not Apply 10/25/2009 Buttered Smothered Cabbage (Bandh Gobhi Ki Sabzi) Use a sturdy cabbage like Napa or Savoy to make this tasty Indian recipe, which works both as a side dish or a main course with plenty of rice and yogurt. Does Not Apply Source: Randy's Vegetarian Cookbook 09/29/2009 Stir-Fried Pea Shoots Pea shoots lend themselves perfectly to Chinese stir-fries, because they take so little time to cook. Does Not Apply Source: asiancuisine.suite101.com 09/14/2009 Chinese Stir-Fried Spinach Spiking stir-fried greens with sesame oil and garlic is an intensely flavorful way to whip up a side dish for any meal that calls for a vegetable. Continue... Does Not Apply Source: Appetite for China 11/20/2008 Basil Eggplant Chili peppers and Thai basil add excitement to the humble eggplant. Does Not Apply Source: Thai Table 02/06/2007 Stir-Fried Green Beans à la Tang These crisp-tender green beans may be served with rice as a meal unto themselves or as a side dish. « Previous 1 2 Next »