Stir-Fry for One

Cooking for one is the kind of challenge that often defaults to takeout or sad cereal-for-dinner. This stir-fry for one solves that, scaling Chinese-style cooking down to a single satisfying portion without leftovers or wasted ingredients. The recipe is endlessly adaptable: chicken, beef, or pork all work with the same technique.

The cornstarch marinade is the velveting trick that Chinese restaurants use. Coating the meat in cornstarch and sherry briefly before cooking creates a thin, glossy seal that locks in moisture and gives the protein that signature silky restaurant texture. Even a 10-minute soak makes a noticeable difference.

The cook itself is fast and furious. A hot pan, garlic, ginger, then meat for one minute, broccoli and celery for two, and the seasoning sauce thickens everything in the final 60 seconds. Total cooking time is under 5 minutes, which means having every ingredient prepped and lined up before turning on the heat. Serve over steamed rice or noodles.

Pro Tips

• Slice the meat across the grain and very thin, this is what gives stir-fry its tender bite.
• Get the wok smoking hot before adding oil, low heat means soggy stir-fry.
• Mix the seasoning sauce in advance so it’s ready the moment the vegetables are crisp-tender.
• Use cold meat from the fridge, it slices thinner and more cleanly than room-temp.

Variations

• Substitute snow peas, bell peppers, or mushrooms for the broccoli depending on what’s in your fridge.
• Add a teaspoon of oyster sauce to the seasoning sauce for deeper umami.
• Top with toasted sesame seeds or sliced scallions for a finished restaurant look.