Baby corns, onions, peppers and your favorites tossed in a sweet chilly plum sauce. Add the sauce mixture and bring to a boil. 8. Simmer till sauce looks smooth and serve hot.

This Roasted Vegetables with Stir-Fry Sauce recipe offers a foolproof twist on a classic dish, combining bold Asian-inspired flavors with an effortless oven technique. I have a confession to make ...

Dress up baby bok choy in an assortment of bold flavors including fermented black beans, ginger, garlic, and vinegar.

You're going to love this delicious roasted vegetable lasagna with white sauce! Roasted butternut squash and red pepper, ...

Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper. Spoon a third ...

Add the diced onions saute for 15 seconds and then add the diced tofu. Stir fry for a minute and then add the black bean sauce. 3. Dissolve the corn flour in cool water and add to the pan. Remove ...

Arimoto feels that this spirit can be shown clearly through this week’s “shiraae,” vegetables dressed in tofu sauce. Although shiraae is served year-round, Arimoto freely gives twists to the ...

Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir.

For the vegetables: Heat oil and butter in a skillet. Add all vegetables except tomato. Add salt and pepper. Sauté over high heat for 2 minutes. Add tomato and toss lightly. Set aside. Bring 5-6 qt.