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Stir-Fry Recipes

Stir-Fry Recipes


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A stir-fry is a magical thing! A good stir-fry becomes great when you prep all the ingredients before cooking: line ’em up so they’re ready to hit the hot pan when the time comes. It’s guaranteed to be quick, and it’s a template we never, ever tire of.

Recent Stir Fry Recipes & Ideas

  • Easy Vegetable Lo Mein

    This veggie-packed lo mein is a filling, super fast, super easy noodle stir fry. It uses staple vegetables like cabbage and carrots, with bell peppers for a pop of color. Use what you have on hand — lo mein is a great mix and match meal.

  • Lisa Lin

    Chicken Fried Rice

    Chicken Fried Rice! This take-out classic is an easy weeknight meal! It's made on the stovetop with chicken, eggs, onions, carrots, peas, and rice.

  • Elise Bauer

    Pork Stir Fry with Green Onion

    25 min

    Gluten-Free, Low Carb, Paleo

    This Pork Stir Fry is such an easy weeknight meal. Made with just lean pork, some green onions, and garlic, and ready in 25 minutes start to finish. Skip the take-out and make your own!

  • Lisa Lin

    Teriyaki Chicken Lettuce Wraps

    35 min

    Gluten-Free, Healthy, Low Carb

    These Teriyaki Chicken Lettuce Wraps are an easy and light weeknight meal. A quick homemade teriyaki sauce makes them way better than takeout!

  • Elise Bauer

    Easy Cashew Chicken

    Skip the Chinese takeout and make this Cashew Chicken at home! Marinate the chicken in peanut oil, chili powder, honey, and tamari, and then cook with onions and mushrooms.

  • Jessica Gavin

    Cauliflower Fried “Rice”

    45 min

    Low Carb, Vegetarian

    Here's a low-carb version of fried rice, loaded with vegetables to satisfy your Chinese takeout cravings. Cauliflower florets are quickly chopped and stir-fried to create a flavorful fried “rice” dish!

  • Carrie Havranek

    Chicken Pad Thai

    A take-out favorite comes home for dinner. Here's our version of Pad Thai with chicken. A little prep goes a long way and makes this dish an easy stovetop dinner. You can do this!

  • Garrett McCord

    Kung Pao Chicken

    Skip take-out and make this Kung Pao Chicken at home! This spicy, sweet Chinese stir-fry is made with hot chilis, Szechwan peppercorns, garlic, ginger, and unsalted peanuts. Serve with rice for a weeknight meal.

  • Carrie Havranek

    How to Make Pad Thai

    Yes! You can make restaurant-worthy pad Thai at home. It's not at all hard—it just takes a little strategic planning. This one is adapted from Chef Peter of 1001 Thai in Easton, PA.

  • Elise Bauer

    Baby Bok Choy with Cashews

    15 min

    Gluten-Free, Low Carb, Vegan, Vegetarian

    Bok choy is quick and easy! You can make bok choy that is simple yet delicious in just 15-minutes. All you need is baby bok choy, olive oil, garlic, green onions, and roasted, salted cashews.

  • Nick Evans

    Easy Chicken Lo Mein

    Making chicken lo mein at home means you can clear the fridge of whatever veggies you've got on hand, and have dinner ready faster than it would take to call for takeout. Win!

  • Katie Workman

    Easy Vegetable Fried Rice

    Skip the wait for take-out, and make this Easy Vegetable Stir Fried Rice instead! It uses up a mess of vegetables along with leftover rice and some eggs for protein, and it's ready in a half an hour.

  • Elise Bauer

    Chicken Mango Lettuce Wraps

    25 min

    Gluten-Free, Healthy

    Chicken Mango Lettuce wraps are light and nourishing, made with stir fried chicken, shiitake mushrooms, and diced mango, served in wraps of lettuce!

  • Nick Evans

    Easy Chicken Lo Mein

    Making chicken lo mein at home means you can clear the fridge of whatever veggies you've got on hand, and have dinner ready faster than it would take to call for takeout. Win!

  • Carrie Havranek

    How to Make Pad Thai

    Yes! You can make restaurant-worthy pad Thai at home. This one is adapted from Chef Peter of 1001 Thai in Easton, PA.

  • Lisa Lin

    Chicken Fried Rice

    Chicken Fried Rice! This take-out classic is an easy weeknight meal! It's made on the stovetop with chicken, eggs, onions, carrots, peas, and rice.

  • Katie Workman

    Easy Vegetable Fried Rice

    Skip the wait for take-out, and make this Easy Vegetable Stir Fried Rice instead! It uses up a mess of vegetables along with leftover rice and some eggs for protein, and it's ready in a half an hour.


20 Amazing Stir Fry Recipes

Let's get real: It's time to stop planning to make elaborate meals that you know you'll never have the energy for at the end of a long weekday. Luckily for you, the fact is that you can have an amazing, healthy meal that impresses and delights, without a ton of fuss. The recipes below are just that they're full of wholesome, slimming ingredients that come together in minutes. Whether you prepare the fixings ahead of time or simply slice, dice, and toss them into the frying pan when you get home, a good stir fry is your go-to answer for taking the hassle out of dinner and keeping the pounds off your waistline. See which ones are your favorites below, bookmark them, and then take a look at 20 Sheet Pan Suppers for more super-easy ideas!


21 Saves

2 Saves

Easy Stir Fry Sauce Recipes

Easy Stir Fry Sauce 1:
2/3 cup water or chicken broth
3 Tbsp soy sauce
1 Tbsp white or rice vinegar
2 tsp sugar
Sauce Thickening Mixture (see head notes)

Easy Stir Fry Sauce 2:
1/4 cup rice wine vinegar
2 Tbsp sesame oil
1/4 cup brown sugar
1/4 cup soy sauce
Sauce Thickening Mixture (see head notes)

Suggested Aromatics: fresh minced ginger, fresh minced garlic
Suggested Garnish: fresh green onion, sesame seeds,
Suggested Protein: chicken, pork, beef, noodles


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50 Stir-Fries

Mix up your usual stir-fry with one of these super easy recipes.

Related To:

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1. Hoisin Steak Season 12 ounces sliced flank steak with salt and pepper. Stir-fry in vegetable oil, 2 minutes remove. Add more oil stir-fry 6 cups sliced shiitake mushrooms and 1 tablespoon minced ginger, 3 to 4 minutes. Add 1/4 cup hoisin sauce, 2 teaspoons chili-garlic sauce, the steak and 6 chopped scallions toss to heat through.

2. Japanese Beef Season 12 ounces sliced sirloin steak with salt and pepper. Cook in vegetable oil, undisturbed, 1 minute remove. Add more oil stir-fry 2 cups each chopped cabbage and sliced shiitake mushrooms and 3 chopped garlic cloves, 3 minutes. Add 3 tablespoons ponzu sauce, 1 tablespoon butter and the beef toss to heat through.

3. Vietnamese Beef Whisk 2 teaspoons each soy sauce and fish sauce with 1 teaspoon each sugar and cornstarch and 1/4 teaspoon each kosher salt and pepper add 12 ounces cubed sirloin steak and marinate 30 minutes. Stir-fry the beef in vegetable oil, 2 minutes remove. Add more oil stir-fry 1 sliced red onion and 4 chopped garlic cloves, 30 seconds. Add 1 tablespoon each sugar and rice vinegar, 3 cups watercress and the beef toss.

4. Steak with Tomato Whisk 2 tablespoons each soy sauce, rice wine and water with 1 teaspoon each cornstarch, sugar and sesame oil. Season 12 ounces sliced flank steak with salt and pepper. Stir-fry in vegetable oil, 2 minutes remove. Add more oil stir-fry 1 large tomato (cut into wedges), 4 scallions (cut into 2-inch pieces) and 1 tablespoon minced garlic, 2 minutes. Add the sauce and steak simmer until thickened.

5. Beef Chow Fun Season 8 ounces sliced sirloin steak with salt and pepper. Stir-fry in vegetable oil, 1 minute remove. Add more oil stir-fry 4 cups chopped broccoli and 1 thickly sliced red onion, 3 minutes. Add 8 ounces cooked chow fun rice noodles, the steak, 1/3 cup oyster sauce and 1 tablespoon each sesame oil and rice vinegar toss.

6. Thai Basil Beef Season 12 ounces sliced sirloin steak with salt and pepper. Cook in vegetable oil, undisturbed, 2 minutes remove. Add more oil stir-fry 1 sliced bell pepper, 1 sliced red onion, 3 minced garlic cloves and 2 minced Thai chiles, 2 minutes. Add 1 tablespoon each brown sugar, soy sauce and fish sauce and the steak toss to heat through. Fold in 1 cup Thai basil and 1/4 cup chopped peanuts.

7. Bibimbap Fried Rice Season 8 ounces lean ground beef with salt and pepper. Stir-fry in vegetable oil, 2 minutes remove. Add more oil stir-fry 1 cup each sliced carrots and shiitake mushrooms and 3 minced garlic cloves, 3 minutes. Stir in 3 cups cooked rice, 1 cup each chopped kimchi and sliced cucumbers, the beef, 2 tablespoons gochujang (Korean chile paste), 1 tablespoon each sesame oil and water, 1 teaspoon soy sauce and 1/4 teaspoon sugar and toss to heat through season with salt. Top with fried eggs, scallions and toasted sesame seeds.

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8. Korean Barbecue Beef Whisk 1/3 cup soy sauce with 3 tablespoons sugar, 2 teaspoons each sesame oil, sesame seeds and minced garlic, 2 sliced scallions and 1/4 teaspoon each red pepper flakes and pepper. Add 1 pound sliced rib-eye steak and 1 sliced small onion marinate 1 hour. Stir-fry 2 sliced carrots in vegetable oil, 2 minutes remove. Stir-fry the beef with the marinade in batches, 2 minutes. Add the carrots toss. Top with scallions.

9. Lomo Saltado Make Steak with Tomato (No. 4), replacing the sauce mixture with 3 tablespoons each soy sauce and red wine vinegar. Add 1 sliced small red onion and 1 sliced red bell pepper with the tomato. Stir in 3 cups warm French fries and 1/4 cup cilantro.

10. Beef with Peppers Toss 12 ounces sliced sirloin steak with 1 teaspoon each cornstarch and soy sauce marinate 10 minutes. Cook the beef in vegetable oil, undisturbed, 1 minute remove. Add more oil stir-fry 1 sliced bell pepper, 1 cup celery (cut into matchsticks) and 1 tablespoon ginger (cut into matchsticks), 1 minute. Add the steak, 2 teaspoons each soy sauce, oyster sauce and water and 1/2 teaspoon each sugar and red pepper flakes toss to heat through.

11. Lamb in Black Bean Sauce Make Hoisin Steak (No. 1), replacing 2 tablespoons of the hoisin sauce with black bean sauce. Use sliced leg of lamb or lamb loin instead of steak and 1 pound halved green beans instead of mushrooms. Add 1 cup cilantro toss.

12. Cumin Lamb Toss 12 ounces sliced lamb sirloin with 1 tablespoon each soy sauce and cumin seeds, 1 teaspoon each cornstarch and sesame oil and 1/2 teaspoon each red pepper flakes, sugar and kosher salt marinate 15 minutes. Halve 3 leeks lengthwise (white and light green parts) and cut into pieces season with salt and stir-fry in vegetable oil, 2 minutes. Remove. Add more oil stir-fry the lamb, 2 minutes. Add the leeks and 1 tablespoon water mixed with 1/2 teaspoon cornstarch cook, tossing, until glazed.

13. Honey-Soy Chicken Whisk 1/4 cup chicken broth with 2 tablespoons each soy sauce and honey and 2 teaspoons cornstarch. Season 12 ounces sliced skinless chicken breasts with salt and pepper. Stir-fry in vegetable oil, 2 minutes remove. Add more oil stir-fry 3 sliced celery stalks, 1 cubed large red bell pepper, 1 cubed small red onion and 1 tablespoon chopped garlic, 3 minutes. Add the sauce and chicken simmer until thickened.

14. Lemongrass Chicken Make Honey-Soy Chicken (No. 13), replacing the sauce with 1 tablespoon each fish sauce and oyster sauce and 1 teaspoon each brown sugar and chili-garlic sauce. Add 2 cups snow peas and 2 stalks minced lemongrass with the vegetables omit the celery. Add 1/2 cup cilantro toss.

15. Spicy Chicken with Peanuts Make Honey-Soy Chicken (No. 13), replacing the sauce with 1/4 cup chicken broth whisked with 1 tablespoon each soy sauce and hoisin sauce and 2 teaspoons each cornstarch, honey, Sriracha, balsamic vinegar and sesame oil. Use chicken thighs instead of breasts. Add 1/3 cup peanuts and 8 dried arbol chiles with the celery.

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16. Thai Coconut-Peanut Chicken Whisk 2/3 cup canned coconut milk with 1/4 cup peanut butter, 1 tablespoon each chili-garlic sauce and fish sauce and 2 teaspoons each lime juice and brown sugar. Season 12 ounces cubed skinless chicken thighs with salt and pepper stir-fry in vegetable oil, 4 minutes. Remove. Add more oil stir-fry 2 cups broccoli florets and 1 cup sliced carrots, 3 minutes. Add the chicken and 1 tablespoon minced ginger cook, stirring, 30 seconds. Add the sauce toss.

17. Chicken with Broccoli Slaw Stir-fry one 12-ounce bag broccoli slaw, 1 sliced red bell pepper and 1 bunch chopped scallions in vegetable oil, 3 minutes. Add 2 cups shredded rotisserie chicken (skin removed), 1/2 cup teriyaki sauce, 1/4 cup toasted slivered almonds and 1 tablespoon sesame oil toss.

18. Chicken and Broccoli Season 12 ounces cubed skinless chicken breasts with salt and pepper. Stir-fry in vegetable oil, 3 minutes remove. Add more oil stir-fry 1 head broccoli florets, 6 minutes. Add 1/4 cup oyster sauce, 1 tablespoon each soy sauce, rice vinegar and chopped garlic, 2 teaspoons sesame oil and 1 teaspoon sugar simmer 1 minute. Add the chicken toss.

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19. Sesame Chicken Whisk 1 cup flour with 1/4 cup cornstarch, 2 teaspoons baking powder, 1 teaspoon kosher salt and 1 cup water. Season 12 ounces cubed skinless chicken thighs with salt and pepper dredge in flour, then dip in the batter. Deep-fry in 375 degrees F vegetable oil, 4 to 5 minutes drain. Whisk 1/2 cup chicken broth with 1 tablespoon each sugar and soy sauce, 2 teaspoons each cornstarch, sesame oil, rice vinegar and ketchup and 1/2 teaspoon chili-garlic sauce. Stir-fry 1 tablespoon each grated ginger and minced garlic in vegetable oil, 1 minute. Add the sauce simmer until thickened. Add the chicken toss. Top with toasted sesame seeds.

20. Sweet-and-Sour Chicken Batter and fry Sesame Chicken (No. 19). Whisk 1/3 cup pineapple juice, 2 tablespoons each brown sugar, ketchup and water, 1 tablespoon each soy sauce and rice vinegar and 2 teaspoons cornstarch. Stir-fry 1 cubed red bell pepper, 1 cubed red onion and 1 tablespoon chopped ginger in vegetable oil, 3 minutes. Add the sauce and 1 cup cubed pineapple simmer until thickened. Add the chicken toss.

21. Spicy Orange Chicken Make Sesame Chicken (No. 19), replacing the broth with orange juice. Use 2 teaspoons chili-garlic sauce and add 3 wide strips orange zest and 8 dried arbol chiles with the ginger.

22. Hoisin Pork Make Hoisin Steak (No. 1), using sliced pork tenderloin instead of steak. Replace the mushrooms with 6 cups chopped napa cabbage.

23. Thai Red Curry Pork Season 12 ounces sliced pork tenderloin with salt and pepper. Stir-fry with 2 tablespoons red curry paste in vegetable oil, 2 minutes. Add 8 ounces thin green beans (cut into 2-inch pieces), 3 thinly sliced kaffir lime leaves and 2 teaspoons each sugar, fish sauce and water stir-fry 2 minutes. Add the juice of 1 lime toss.

24. Spicy Korean Pork Toss 12 ounces sliced pork tenderloin with 3 tablespoons gochujang (Korean chile paste), 1 tablespoon each brown sugar, minced garlic and minced ginger and 1 teaspoon each soy sauce and sesame oil. Stir-fry 3 cups chopped napa cabbage and 4 scallions (cut into 2-inch pieces) in vegetable oil, 2 minutes remove. Add more oil stir-fry the pork, 3 minutes. Add the vegetables toss to heat through.

25. Garlic Pork Stir-fry 1 pound ground pork in vegetable oil, 4 minutes. Add 1 bunch chopped garlic chives, 1 diced bell pepper and 1 tablespoon each chopped ginger and garlic stir-fry 2 minutes. Add 2 tablespoons each rice wine, black bean sauce and soy sauce and 2 teaspoons chili-garlic sauce toss.

26. Ginger-Miso Pork Whisk 3 tablespoons teriyaki sauce with 1 tablespoon each miso paste, grated ginger and water and 1 teaspoon cornstarch. Season 12 ounces sliced pork tenderloin with salt and pepper stir-fry in vegetable oil, 2 minutes. Remove. Add more oil stir-fry 1 cup each bean sprouts, snow peas and shredded carrots and 3 chopped garlic cloves, 30 seconds. Add the sauce, pork and 1 tablespoon butter simmer until thickened.

27. Mapo Tofu with Pork Whisk 3/4 cup water with 1 tablespoon each cornstarch, soy sauce and Asian chili bean sauce and 1/4 teaspoon ground Sichuan peppercorns. Season 8 ounces ground pork with salt and pepper stir-fry in vegetable oil with 1 tablespoon each minced ginger and garlic, 3 minutes. Add the sauce and 1 pound cubed silken tofu simmer 3 minutes.

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28. Pork With Asparagus Season 12 ounces sliced pork tenderloin with salt and pepper stir-fry in vegetable oil, 1 minute. Add 1 pound asparagus (cut into 2-inch pieces) and 1/4 cup ginger (cut into matchsticks) stir-fry 2 minutes. Add 1/3 cup plum sauce and 1 tablespoon each soy sauce and sesame oil simmer 3 minutes.

29. Pork with Eggplant Whisk 1/2 cup water with 1 tablespoon each hoisin sauce, soy sauce, black vinegar and chili-garlic sauce and 1 teaspoon cornstarch. Stir-fry 2 chopped large Japanese eggplants in vegetable oil, 5 minutes remove. Add more oil stir-fry 8 ounces ground pork and 1 tablespoon each minced garlic and ginger, 3 minutes. Add the sauce and eggplant simmer until thickened.

30. Chinese Sausage and Broccoli Whisk 1/4 cup oyster sauce, 1 tablespoon each soy sauce and rice vinegar, 2 teaspoons each cornstarch and sesame oil and 1 teaspoon sugar. Stir-fry 4 ounces sliced Chinese sausage in vegetable oil, 2 minutes remove. Add more oil stir-fry 2 pounds Chinese broccoli, 6 minutes. Add 1 tablespoon chopped garlic and the sauce simmer until thickened. Add the sausage toss.

31. Bacon Fried Rice Stir-fry 4 ounces diced slab bacon over medium heat, 2 minutes. Increase the heat to high. Add 1 cup cubed pineapple, 1 tablespoon each chopped garlic and ginger and 1 bunch chopped scallions stir-fry 1 minute. Stir in 2 scrambled eggs, 3 cups cooked rice, 3 tablespoons soy sauce and 1 tablespoon each rice wine and sesame oil.

32. Thai Shrimp Fried Rice Season 8 ounces deveined peeled shrimp with salt and pepper stir-fry in vegetable oil with 1 cubed small onion and 4 minced garlic cloves, 1 minute. Stir in 3 cups cooked rice, 2 scrambled eggs, 2 cups bean sprouts, 1 tablespoon each soy sauce, oyster sauce and fish sauce, the juice of 1 lime, 1/2 teaspoon sugar and 1 minced Thai chile. Add 1/2 cup cilantro toss.

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33. Sweet-and-Sour Shrimp Make the sauce for Sweet-and-Sour Chicken (No. 20). Season 12 ounces deveined peeled shrimp with salt and pepper. Stir-fry in vegetable oil, 2 minutes remove. Add more oil stir-fry 1 cubed large red bell pepper, 1 cubed red onion and 1 tablespoon chopped ginger, 3 minutes. Add the sauce, shrimp and 1 cup cubed pineapple simmer until thickened.

34. Vietnamese Caramel Shrimp Season 1 pound deveined peeled shrimp with salt and pepper. Stir-fry in vegetable oil, 3 minutes remove. Add 2 tablespoons each water and fish sauce, 1 tablespoon each brown sugar and soy sauce and 2 teaspoons each chili-garlic sauce and cider vinegar simmer until thickened. Add the shrimp, 1 bunch chopped scallions and 1 cup cilantro toss.

35. Chili Shrimp Whisk 1/2 cup chicken broth, 2 tablespoons ketchup and 2 teaspoons each cornstarch, sweet chili sauce, oyster sauce and black bean sauce. Season 1 pound deveined peeled shrimp with salt and pepper cook in vegetable oil, undisturbed, 1 minute. Add 1 tablespoon each minced garlic and ginger and 1 sliced seeded Fresno chile stir-fry 30 seconds. Add the sauce simmer until thickened.

36. Salt-and-Pepper Squid Whisk 1/3 cup each all-purpose flour, semolina flour and cornstarch with 2 teaspoons each kosher salt and pepper. Dredge 1 pound cleaned squid (sliced into 1/2-inch-thick rings, plus tentacles) in the flour. Working in batches, deep-fry in 400 degrees F vegetable oil, 2 minutes drain. Stir-fry 2 sliced serrano chiles and 5 sliced garlic cloves in vegetable oil, 1 minute. Add the squid, 2 teaspoons minced ginger and 1 teaspoon pepper stir-fry 1 minute.

37. Clams with Black Bean Sauce Whisk 1/2 cup chicken broth, 2 tablespoons black bean sauce, 2 teaspoons cornstarch and 1 teaspoon each sugar, soy sauce and sesame oil. Stir-fry 1 sliced seeded Fresno chile and 1 tablespoon each minced garlic and ginger in vegetable oil, 1 minute. Add the sauce and 2 pounds Manila clams (scrubbed) cover and cook until the clams open, 3 to 4 minutes (discard any unopened clams).

38. Tofu with Eggplant Whisk 1/2 cup water, 1 tablespoon each black bean sauce, hoisin sauce, soy sauce, black vinegar and chili-garlic sauce and 1 teaspoon cornstarch. Pat dry 8 ounces cubed firm tofu season with salt. Stir-fry 12 ounces Japanese eggplant (cut into small wedges) in vegetable oil, 5 minutes remove. Add more oil brown the tofu on all sides, 8 minutes. Add 2 cups snow peas and 1 tablespoon each minced ginger and garlic stir-fry 1 minute. Add the eggplant and sauce simmer until thickened. Top with scallions.

39. Honey-Soy Tofu Dry 8 ounces cubed extra-firm tofu between paper towels for 20 minutes. Dust with cornstarch and deep-fry in 360 degrees F vegetable oil, 3 minutes drain and season with salt. Whisk 1/4 cup chicken broth with 2 tablespoons each soy sauce and honey and 2 teaspoons cornstarch. Stir-fry 3 sliced celery stalks, 1 cubed red bell pepper, 1 cubed red onion and 1 tablespoon chopped garlic in vegetable oil, 3 minutes. Add the sauce and tofu simmer until thickened.

40. Pad Thai With Tofu Scramble 2 eggs in 1 tablespoon vegetable oil remove. Add more oil stir-fry 1 cup each cubed smoked tofu and bean sprouts, 1 minute. Add 2 chopped scallions and 1 tablespoon each chopped garlic and ginger stir-fry 1 minute. Add 8 ounces cooked pad thai rice noodles, the scrambled eggs and 3 tablespoons each tamarind paste, fish sauce and brown sugar toss. Top with chopped roasted peanuts, chopped cilantro and more bean sprouts.

41. Tofu and Broccoli with Peanut Sauce Whisk 2/3 cup water with 1/4 cup peanut butter, 4 teaspoons chili-garlic sauce and 2 teaspoons each brown sugar, soy sauce and balsamic vinegar. Pat dry 12 ounces cubed firm tofu and season with salt. Brown all sides in vegetable oil, 8 minutes remove. Add more oil stir-fry 2 cups small broccoli florets and 1 cup sliced carrots, 3 minutes. Add 1 tablespoon minced ginger and the tofu stir-fry 30 seconds. Stir in the sauce.

42. Chile-Peanut Sweet Potatoes Stir-fry 1 sweet potato (peeled, thinly sliced and cut into 1-inch-wide strips) in 1/4 cup vegetable oil, 4 minutes. Add 6 ounces broccolini (stalks halved lengthwise, then crosswise) and 8 dried arbol chiles stir-fry 3 to 4 minutes. Add 1 tablespoon each soy sauce, black vinegar and hoisin sauce and 1 teaspoon each sesame oil, ground Sichuan peppercorns, minced garlic and minced ginger stir-fry 30 seconds. Top with chopped peanuts.

43. Garlic-Ginger Lettuce Stir-fry 2 romaine hearts (cut into 3-inch pieces) and 2 teaspoons each minced garlic and ginger in vegetable oil, 2 minutes. Add 2 teaspoons each soy sauce and oyster sauce and 1/4 teaspoon sugar toss. Season with salt.

44. Spicy Black Pepper Mushrooms Stir-fry 1 pound cubed portobello mushroom caps in 1/2 cup vegetable oil, 6 minutes remove. Add 2 bunches scallions (cut into 1 1/2-inch pieces), 3 sliced shallots and 3 sliced seeded Fresno chiles stir-fry 3 minutes. Stir in 3 tablespoons each soy sauce, oyster sauce, coarsely ground pepper, minced garlic, minced ginger and the mushrooms stir-fry 1 minute.


Delicious stir-fries

A little bit sweet, a little bit salty and completely delicious.

Quick, easy and absolutely delicious, this stir-fry chicken recipe is sure to become your go-to weeknight meal. We like ours with plenty of red chillies, but you can customise it to your taste.

Crisp lettuce cups, juicy prawns, zesty lime, chilli and ginger make every mouthful of prawn sang choy bow a delight. Use baby lettuce leaves to serve this as finger food at a cocktail party.

Fresh, spicy and full of flavour.

If you're looking for something quick and easy for a mid-week family meal, look no further than our pork with rice noodles. Adjust the chilli for heat, and it can be on the table in under half an hour.

If you pop the chicken in the marinade in the morning, this dish can be on the table in under 30 minutes. Chicken thigh fillets are better than the breast for this dish as the thigh meat is more tender and juicy.

This tasty chicken noodle stir-fry is a great way to use up leftover vegies, and you can substitute for whatever you have on hand. Quick, healthy and budget-friendly.

Gai lan (or Chinese broccoli), enoki mushrooms and udon noodles combine for a delicious vegetarian stir-fry.

Fresh produce and a few pantry staples are all you need for this delicious hoisin chicken stir-fry.

This fragrant beef stir fry recipe similar to a Thai beef salad, but makes use of Vietnamese mint and coriander roots and stalks which minimises waste and maximises flavour!

Stir-fried prawns are tossed through sweet honey and soy sauce and are served with thick rice noodles for a filling, delicious and healthy family dinner idea.

This fragrant fish stir-fry with wilted leafy greens and fluffy rice is perfect for quick midweek dinners.

This easy recipe can be on the table in half an hour! With flavour-packed Thai-style pork mince, served up with vermicelli noodles in a bowl, it's sure to be a hit. Sprinkle peanuts on top for added texture.

Our take on the Cantonese-classic.

If you marinate the meat overnight, this dish can be on the dinner table even faster. All you need do is slice the vegies before cooking.

Enjoy this healthy, flavoursome and nourishing tofu and sugar snap pea stir-fry for dinner with the family tonight!

One-wok dinners are a mid-week blessing, this chicken meatball noodle stir fry is bound to become a firm favourite.

Packed full of texture, this mixed mushroom stir-fry is cooked in a fragrant Asian sauce to create a flavour-packed vegetarian dish in no time at all. Serve with steamed rice or on the side of your favourite meat dish for a complete meal.

This quick stir-fry is all about the heat and the crunch. Accompanied with steamed rice, this recipe is an ideal mid-week dinner plan.


Mix + Match Stir Fry Recipes

Step 1: Choose a protein.

There’s no wrong place to start when it comes to stir fries, but I like to start with proteins.

I usually choose between shrimp, diced chicken breast, sliced beef, and cubed tofu based on what I’m craving, what we have to use up in the freezer, or what’s on sale!

A quick note on beef: you’ll want to opt for a lean, tender cut like top round (which cooks quickly), rather than one with lots of connective tissue and fat marbled in (which only gets tender when cooked slowly, like in a stew).

You can always chat with a butcher at the meat counter and ask which cut they’d recommend for slicing thin and stir frying!

Step 2: Gather veggies.

Stir fries are great for using up veggies from your fridge!

Just about any veggie works, fresh or frozen, and there’s no limit to the number of veggies you can toss in.

Some of my favorites include bell peppers, mushrooms, onions, snap peas, broccoli, and edamame (which are soybeans, so they could easily double as a protein source! I include them with veggies because they cook up similarly in a stir fry).

Step 3: Choose a sauce.

The sauce is probably my favorite part of a stir fry.

It adds so much flavor and really lets you change the whole meal by mixing and matching just this one component!

I have four basic stir fry sauces that I rotate between, and they’re all equally easy to make.

Just combine all the ingredients in a mason jar or bowl and shake or stir to combine!

These are my go-to stir fry sauce recipes:

Sriracha Stir Fry Sauce:

1 teaspoon sriracha (or more if you like it extra spicy!) + 2 tablespoons low-sodium soy sauce + 2 tablespoons rice vinegar + 1 tablespoon honey + 1 clove crushed/grated garlic + 1 teaspoon minced/grated ginger

Peanut Stir Fry Sauce

3 tablespoons peanut butter + 3 tablespoons soy sauce + 3 tablespoons rice vinegar + 1 tablespoon honey + 2 teaspoons minced/grated ginger

Teriyaki Sauce

2 tablespoons soy sauce + 2 tablespoons rice vinegar + 3 tablespoons orange juice + 2 tablespoons honey + 1/2 teaspoon cornstarch

Ginger Soy Stir Fry Sauce

1 tablespoon minced/grated ginger + 2 tablespoons soy sauce + 3 tablespoons rice vinegar + 2 tablespoons honey + 1 tablespoon sesame seeds + 1/2 teaspoon cornstarch

Step 4: Get cooking!

The method is the same for any combination of protein, veggies, and sauce!

First, cook your protein.

I like to do this first so that you can get nice caramelized edges on your protein and don’t have to worry about tossing raw chicken into cooked veggies later on.

Heat a large pan or wok over high heat with a drizzle of sesame oil.

Add protein (sliced or cubed if necessary) and cook while stirring occasionally – this usually takes 3-4 minutes for shrimp and thinly sliced steak, and 5-7 minutes for cubed chicken and tofu.

Once the protein is cooked through, remove it from the pan and set it aside.

Next, cook the veggies.

Add another quick drizzle of sesame oil to the pan if necessary, then add all the veggies.

I like to par-cook heartier veggies like broccoli florets and sliced carrots by microwaving them with a splash of water for a minute or two, then toss them in with the rest of the veggies I’m using, or you can just cook these first in the pan for a little longer – up to you.

Cook the veggies until tender (or just tender – depending how soft you like them) while stirring occasionally – this usually takes 5-7 minutes, depending on how crisp or tender you like your veggies.

Finally, add the sauce and protein back into the pan.

Cook for a minute or two, until the sauce thickens and glazes everything.

If you want to mix brown rice or brown rice noodles into the mixture now, go for it.

Otherwise, just serve the protein and veggies on top of a bed of whole grains, and you’ve got a complete meal!

The stir fry combinations are endless, but here are some of my favorites:

Tofu with Sriracha Stir Fry Sauce, Carrots, Peppers, Edamame, and Snap Peas over Brown Rice Noodles

Beef with Ginger Soy Stir Fry Sauce, Broccoli, Mushrooms, and Onions over Brown Rice

Shrimp with Peanut Stir Fry Sauce, Broccoli, Mushrooms, Peppers, Onions, Mushrooms, and Brown Rice Noodles with Peanuts

Chicken with Teriyaki Sauce, Carrots, Peppers, and Snap Peas over Brown Rice with Cashews

Do you love mix & match recipes, too?

Check out my other mix + match style recipe posts:

    (vegan, gluten free with GF oats)(vegan options, gluten free on GF bread)(gluten free)(vegan and gluten free options)(vegan options, gluten free on GF bread)(vegan options, gluten free)(vegan and gluten free options)(vegan and gluten free options)

What’s your favorite stir fry combination?

I’ve been on a kick with peanut sauce lately, but I’m always a fan of sauces packed with fresh ginger!


Top 10 Popular Chinese Stir Fry Recipes

There’s no need to spend a fortune on takeout restaurants or to pine for those flavors you crave from your neighborhood Chinese restaurant when you’re on a budget. In fact, you can make these top 10 popular Chinese stir-fry recipes right in your own kitchen in less time than it takes for the delivery driver to roll up to your door. Whether you want a weeknight meal that’s quick and healthy or to shake up your weekly menu, these recipes have you covered!

One pan is all you need to make your favorite Chinese takeout dish. Best of all, this recipe comes out saucy and savory just like you love in just 30 minutes.

Crispy fried chicken decked out in that sweet and sour sauce is without question one of the most ordered Chinese dishes of all time. But making it yourself whenever the mood strikes you is absolutely priceless.

Grilled and smoky-flavored eggplant with a perfect crispy exterior joins together with a savory sauce of garlic for a vegan meal anyone will love.

Orange Chicken

Get a perfect golden-fried color and texture to your chicken and dress it in this finger-licking orange sauce that will make your friends think you’ve lied and ordered takeout instead of cooking it yourself. Best of all, it’s just 30 minutes until finished!

Tender and juicy, this black pepper steak and fresh crispy vegetables is exactly what your family wants to eat tonight. Take them for Chinese without taking them anywhere in less than 30 minutes!

General Tso’s Chicken is one of the most popular dishes at your Chinese restaurant, but you can make this vegan and gluten-free version using tofu for your meat-free friends or for nights when you’d prefer to go meatless yourself. Though with sauce this good, it would probably taste amazing on anything!

What would you say to Chinese food in 15 minutes? This authentic chicken and black bean sauce recipe makes it easy to get that distinctive savory fermented flavor on your table fast!

Kung Pao Shrimp

Sweet and spicy, it’s oh-so-nice for any night of the week. No need to hear your stomach rumble for an hour while you wait for delivery either…this one is 15 minutes from start to finish!

Put down that pancake! This recipe is just like what you’ll find in China. Try something new and different from what you’re used to with wood ear mushrooms, tender pork, fresh vegetables, fried eggs and an incredible sauce that will change your mind about Moo Shu!

Your favorite go-to Chinese takeout order can be ready in only 25 minutes from start to finish with crispy vegetables and a silken sauce that brings them and juicy flavorful chicken together harmoniously.

@omnivorescookbook on Instagram! I’d love to see what you come up with.


17 Easy Stir-Fry Recipes Perfect for Beginner Cooks

In my kitchen, olive oil is an every dish ingredient. It’s drizzled over salads, poured over noodles and dipped into by hunks of bread as a side dish. But my secondary culinary obsession would have to be inspired by Chinese stir-fry. It’s simple. It’s quick. And it has become a great way to boost my veggie intake while frying in olive oil’s silky rich flavor. All you need is a wok and high heat.

But EVOO isn’t the only stir-fry staple. This recipe roundup will show you how to experiment with smooth avocado oil, sweet coconut oil and others as alternatives. Because playing with fresh frying flavors is simply more fun. And you could use a little culinary excitement. Couldn’t we all?

Olive Oil

Rich in monounsaturated, omega-6 and omega-3 fatty acids (aka really good sh*t for your heart and rest of your body), olive oil boasts a bolder flavor and makes its mark as the backbone of the Mediterranean diet.

Balsamic Eggplant Stir-Fry with Asparagus and Sun Dried Tomatoes

Tired of seeing those posts from your friends studying abroad lounging on some gorgeous Mediterranean sea shore? Resort to stir-frying your feelings. This recipe reaches down to its cooking oil’s roots with a tour d’Italia. Balsamic and sun dried tomatoes bring bright, tart flavors that saturate the eggplant and play up the asparagus’ naturally mild earthiness.

Mushroom Chicken Stir-Fry

The simplest of the simple. This mushroom chicken stir-fry relies on a mini marinade to marry the flavors of soy, garlic and a touch of sugar. So go ahead, quell your craving and curl up with a hearty bowl of stir-fried goodness.

Lemon Basil Ramen Stir-Fry with Brussels Sprouts

Ever wonder what ramen would taste like if a sketchy packet of powder protein “flavor” wasn’t the only seasoning? Wonder no more. This dish upgrades old-school packaged ramen with sweet Brussels sprouts and tart lemon. Top with feta cheese and relish in your new found ramen appreciation.

15-Minute Vegetarian Stir-Fry

Photo by Megan Prendergast

Trust me. I know how enticing the takeout menu can be when moving from your couch to cook sounds like running the length of a marathon (or at least the same distance you should have walked this morning for your 8 am). But a delicious, healthy, veggie-filled meal is only 15 minutes away with this recipe. Somebody got time for that. That somebody is you.

Chicken and Broccoli Stir-Fry with Sage and Portobello

Earthy sage and stocky portobello make this dish unique drawing on traditionally fall flavors with a refreshing stir-fry twist. Rice wine vinegar is the secret ingredient lightly livening an otherwise hearty dish. I make this one when all I want out of a rainy afternoon is a warm bowl of stir-fry and the softest blanket I can steal from my roommate’s collection. #ProTip: It’s not stealing, per-say, if you offer to share.

Coconut Oil

Darling of the vegan baking scene, coconut oil is akin to the consistency of lard in its solid form. But as a liquid, it’s light and silky smooth providing a unique nutty base for several stir-fried dishes. The jury is still out on the health benefits for this one, but in moderation (you only need about a teaspoon or tablespoon to get the ball rolling for any of these recipes) virgin coconut oil is a unique tropical-esque alternative to other high heat cooking oils.

2-Step Teriyaki Ginger Chicken

Traditional teriyaki sauce is goop city, amirite? It’s thick, oversaturated with sodium and basically masks the flavor of anything and everything else in your dish. No more. This teriyaki recipe calls for a much lighter take on the tangy sauce with the addition of potent ginger to offset its flavor. Sophisticated stir-fry baby steps, here we come.

Sesame Ginger Chicken with Pineapple, Broccoli and Cilantro

Yes, I’m 100% serious. You can avoid washing dishes today and eat out of a freaking pineapple. Sweet and sour chicken never looked or tasted so good as when you made it yourself. Fresh, tangy pineapple is fried in coconut oil with sweet honey and served with chicken and broccoli to soak in all that glorious tropical stir-fry flavor. Sesame and ginger add dimension to the flavors mellowing that super sweet honey/pineapple pairing.

#SpoonTip: Recommended pairings include tropical cocktails sipped out of fresh coconut of course.

Chocolate Peanut Butter Chip Ice Cream Sandwiches with Cinnamon Apple Cores

Stir-fry is not only for dinner. Applying the same technique of frying fresh ingredients in a small amount of oil at high heat can make for some killer dessert recipes as well, like an ice cream sandwich with a cinnamon apple core. This way, you are more in control of your sugar intake as well. And the gummy consistency of the core tastes like a caramel-like surprise for the inside of your sandwich. Feel free to mix and match the cookie and ice cream flavors as well.

Berry Coconut Oil Stir Fry Sauce

Rice pudding is one of the most versatile desserts in that it provides somewhat of a blank canvas for additional flavors. This simple-to-make sauce provides a complex flavor combination including parsley, goat cheese, grapes and raspberries. Together, it just works and develops a semi-sweet and tangy concoction that can be drizzled over cheesecakes and other desserts as well.

Lemon Raspberry Strudel with Banana and Sage Ricotta Cream

Sweet and savory, these crescent roll bites can be enjoyed for breakfast, lunch, dinner and every snack in-between. Sage brings a rounded earthiness that compliments mellow banana and creamy ricotta cheese. They’re so easy to make, the pan and oven do most of the work for you. Make extra and save some in the fridge for tomorrow. Enjoy them warm for the best flavor.

Avocado Oil

High in vitamin E (great for your immune system and skin) and hailed as the healthy fat of choice for our avocado-obsessed generation, avocado oil is the new kid on the block for cooking, cleansing and nourishing your entire body. You’ve seen the fruit (yes, it’s a fruit) star in many an intriguing YouTube video but it’s time it made its way back to the kitchen. This oil handles high heat frying well without overpowering the other flavors of your stir fry making for the perfect cooking tool in many recipes like these.

Red Wine Chickpea Stir-Fry

More wine please. No really, we need more wine. This dish is a tart twist on your packaged ramen pulling on flavors of the Mediterranean like Kalamata olives and whole chickpeas traditionally used to make hummus. It’s like a staycation on a plate taking you to all those places everyone studying abroad always raves about. Taste the travel without leaving your kitchen. Now that’s a staycation I can get behind.

Thai Peanut Ramen Stir-Fry with Shrimp and Tofu

The new way to PB&J, this ramen revamping recipe is inspired by Thai peanut sauce. It’s a mellow recipe that lets the peanut butter shine and upgrades your traditional ramen cup-o-noodle with a fried egg topping. #Classy

Avocado Steak Pesto Stir-Fry with Lemon Zucchini and Tomatoes

Steak, avocado and lemon are a trifecta of perfection in this pesto-inspired dish. It sounds like something you’d find on a fancy-AF restaurant menu, but it really only takes one pot and 2 steps. So now you can impress that cute girl from Speech Communications with more than your ability to smooth talk her into a coffee date. #LevelUp man, level up.

Canola Oil

The lowest in saturated fats, canola oil offers heart-healthy benefits, much like olive oil, rich in monounsaturated fats. It’s high ALA (an acid compared to omega-3 fatty acids found in fish) make it one of the most intriguing for nutrition researchers.

Pork Noodle Stir-Fry

This delicious pork stir-fry is on the traditional side of flavors with oyster and soy sauce providing a tangy sweet base. Whip this one out when you’re looking to use up your fresh vegetables and craving an Asian creation without the delivery charge.

Stir-Fry Sauces

These next recipes utilize various stir fry sauces that can be found at your local grocer in a wide variety including ginger, sesame and more. The sauces bring most of the flavor and do most of the work for you. So test them out if combining spices just isn’t your forte.

Easy College Chicken Stir-Fry

Just 5 ingredients make this dish one of the easiest in the whole roundup. But that doesn’t mean it skimps out on flavor. Sweet and sour sauce and Sriracha combine for a familar punch of tasty sweet spice.

Thai Basil Beef Stir-Fry 3 Ways

Why do basil beef one way when you can try three? Transform your Thai basil beef into lettuce wraps, noodles and even hand pies with these recipes. Again, the sauce comes in clutch providing most of your flavor letting you play with presentation and texture instead of testing for the perfect spice combination.

Vegetable Stir-Fry with Tofu and Sesame Ginger Sauce

Light and healthy doesn’t have to be boring, especially if the recipe calls for tangy sesame ginger sauce like this one. It’s earthy. It’s simple. It means you just have to toss it together and watch it cook. We believe in your cooking prowess. Now show your roomies or a special someone what you can whip up with your wok.



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