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But I loved it because it pushed me out of my comfort zone.

Cook, undisturbed, until sauce comes to a boil and thickens, about 1 minute.. 6.Uncover wok; add scallions and parsley.

Cook, stir-frying constantly, until chicken is cooked through, 30 seconds to 1 minute.. Chicken Fricassee Stir-Fry with Asparagus."Once you understand the basics of stir- frying, you don't have to limit yourself to Asian flavors," Young says.Here, she uses white wine in place of rice wine, garlic instead of ginger, and cream to enrich the sauce.. Get the Recipe: Chicken Fricassee Stir-Fry with Asparagus.

Dry-Fried Sichuan-Style Green Beans with Shrimp.Instead of leaning on a sauce, "dry" stir-fries like this recipe use a small amount of liquid (in this case, fish sauce), relying on heat and movement in the wok to intensify each ingredient's flavors.

To ensure that the beans blister, dry them thoroughly with a kitchen towel before cooking.

Pickled sushi ginger adds mild, well-balanced sweetness and a hint of spice.. Get the Recipe: Dry-Fried Sichuan-Style Green Beans with Shrimp.4. garlic cloves, smashed and chopped.

, divided, plus more as needed.canned or frozen pigeon peas.

(drained and rinsed if canned, thawed if frozen).(13.5-ounce) can coconut milk.