Digimarc - Cooking Light March 2015, Pages 140-141

Updated January 28, 2015
Credit: Brian Kennedy; Styling: Claire Spollen

Since multiple recipes appear on pages 140-141, select the one(s) you want to save, share or create a shopping list for, here.

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1 of 4

Sweet and Sour Tofu-Vegetable Stir-Fry

Credit: Brian Kennedy; Styling: Claire Spollen

Sweet and Sour Tofu-Vegetable Stir-Fry Recipe

This dish is mildly spicy; to make it extra kid-friendly, omit the chiles from the sweet and sour sauce.

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2 of 4

Stir-Fried Tilapia, Dill, and Scallion Lettuce Wraps

Credit: Brian Kennedy; Styling: Claire Spollen

Stir-Fried Tilapia, Dill, and Scallion Lettuce Wraps Recipe

Inspired by the classic Vietnamese dish Cha Ca La Vong, these wraps are a fun way to serve up stir-fry. Swap in black cod for tilapia if you prefer a heartier fish.

3 of 4

Minced Beef with Bok Choy and Fried Egg

Credit: Brian Kennedy; Styling: Claire Spollen

Minced Beef with Bok Choy and Fried Egg Recipe

For a little extra heat and a pop of color, drizzle a few drops of Sriracha over the eggs right before serving.

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4 of 4

Ginger Chicken with Shiitakes and Green Beans

Credit: Brian Kennedy; Styling: Claire Spollen

Ginger Chicken with Shiitakes and Green Beans Recipe

Using frozen green beans in a high-heat stir-fry gives you an as-good-as-fresh crispness without having to take the time to snap all those ends.

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