Still trying to figure that out.Refrigerate Time:.

Cover and Simmer.Cover wok with a baking sheet or wok lid.

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.Strain the clam juice through a cheesecloth-lined sieve and reserve 3 tablespoons.. Make the Stuffing.

Pulse the bread in a food processor until coarse bread crumbs form.Spread the bread crumbs on a baking sheet and toast until lightly golden and crisp, about 5 minutes.

Transfer the bread crumbs to a medium bowl.. Increase the oven temperature to 500°.In a large nonstick skillet, cook the bacon, stirring occasionally, until golden and crisp, 5 to 6 minutes.