345 stir fry recipes

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

Tender water spinach meets savory fermented bean curd in this lightning-fast Chinese stir-fry. Ready in 10 minutes with just 5 ingredients.

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.

Traditional Chinese braised duck webs simmered for 3 hours with star anise, ginger, and rice wine, then glazed in glossy oyster sauce. Served over stir-fried broccoli and dried mushrooms.

A homemade Balti curry paste made from ground spices, vinegar, and oil, fried until thick and bubbling. Bottle it hot and keep it on hand as the flavor base for all your Balti curries and stir-fries.

Warm lentil salad with stir-fried carrots, celery, scallions, and water chestnuts tossed in balsamic vinaigrette. High-fiber, diabetic-friendly, and served on crisp lettuce.

Stir-fried crabs with ginger and green onions in a classic Cantonese wok preparation. Fresh crab cooked fast over high heat with garlic, rice wine, and soy sauce.

Stir-fried broccoli with oyster sauce, garlic, and fresh ginger. Five ingredients, crisp-tender florets, and a glossy dark sauce in under 10 minutes.

Thai peanut pork chops stir-fried in a creamy peanut butter, honey, and soy sauce with ginger, cucumber, and green onions. Marinated for 30 minutes, cooked in 10.

Crispy golden tofu stir-fried with broccoli, Chinese mushrooms, and ginger in a savory hoisin-chili sauce. A hearty vegetarian Chinese dish ready in about an hour.

Pineapple ginger sauce with garlic and soy sauce, thickened with cornstarch for a glossy finish. A fat-free, 15-minute stir-fry sauce with bright tropical flavor.

Vietnamese-style lemongrass chicken: marinated in fragrant lemongrass and scallions, stir-fried hot with chili, then topped with peanuts and cilantro. Aromatic, spicy, and fast over steamed rice.

Light vegetarian sauce made with arrowroot, tamari, and vegetable stock. Glossy, savory, and ready in 15 minutes. Great over grains, stir-fries, or steamed veggies.

Thai eggplant and tender lentils stir-fry with garlic, chilies, and fresh mint in this fragrant vegetarian dish spiked with fish sauce for umami depth.

Quick pasta with stir-fried mushrooms and zucchini tossed in melted white cheese and topped with Parmesan. A light, low-fat vegetarian pasta for two.

Thin somen noodles stir-fried with seared steak strips, serrano chilies, fresh mint, and a soy-oyster sauce glaze. A fast, fiery Asian noodle bowl.