and the best part is how quickly it all comes together. Whether you’re making it for a weeknight dinner or meal-prepping for ...

I stir them together and set ... Not only is it a real timesaver, but the shrimp juices deepen the flavor of the dish as they cook in the grits. Best of all, the shrimp do not get overcooked ...

Stir in the watercress, then stir in the shrimp and lime juice and season with pepper. Transfer the stir-fry to bowls, sprinkle with the peanuts and serve with rice.

Sprinkle the vegetables lightly with salt, add a splash of water then stir-fry for about a minute. Add the shrimp and stir-fry for 30 seconds, or until the shrimp pieces start to turn pink ...

W hen in doubt, stir-fry it. Pretty much everything tastes better in a stir-fry, and I can name them all. Leftover rice?

This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.

Stir in flour to coat onions and sauté gently until flour's raw flavor cooks off, about 5 minutes. Do not let flour brown. In a medium bowl, combine wine and tomato paste, and stir to dissolve.