951 stir fry recipes

Quick kielbasa stir-fry with broccoli, carrots, pineapple, and fresh ginger in a glossy soy-cornstarch sauce over rice for dinner in 40 minutes.

Chicken breast stir-fried with celery, carrots, and onions in garlic broth, tossed with fluffy rice and soy sauce. A no-fuss homestyle fried rice the whole family will eat.

Duck magret strips coated in egg white and cornstarch, then wok-seared with pencil asparagus, bean sprouts, ginger, and garlic. Rich, earthy, and on the table in 30 minutes flat.

Black bean chicken stir-fry with soy-marinated chicken breast in a glossy black bean sauce. Cantonese takeout classic that comes together in 15 minutes once the wok is hot.

Simple ingredients and authentic technique get this sensational Broccoli Beef stirfry on the table in a flash. Faster than delivery or takeout!

Lots of flavors, lots of textures. You will love this Indian-inspired dish that's packed with yumminess and goodness.

My Chinese-American version of crispy fried chicken nuggets tossed in a savory citrus sauce with a touch of heat. Great served over hot rice.

Mongolian lamb stir-fry with thin-sliced shoulder, soy sauce, garlic, scallions, and toasted sesame seeds. A quick wok dish with a glossy, savory-sweet sauce.

Kung Pao chicken stir-fries marinated chicken with dried red chilies, bamboo shoots, and peanuts in a sweet, savory, slightly tangy sauce. Authentic Sichuan technique in 40 minutes.

This is my version of the wonderful dish known as General Tso's Chicken (sometimes also called General Chicken.) I use quite a bit of ground chilies in my recipe. (If you prefer a milder version just reduce the amount of ground chilies.)

This kung pao tofu was very tasty. I used two green bell peppers and 1 red bell peppers. Didn't have oyster sauce, so I used housin sauce, and it worked deliciously well.

Excellent! Very easy to put together. Would be good with shrimp, also!

Quick and easy, great for a fast weeknight meal. Nice balance of flavours!

Next time when you crave Chinese food, instead of take-out, make this quick, easy and delicious hot and sour chicken. Serve it over a bed of rice, your dinner is served.

Kung Pao beef: velveted flank steak stir-fried with roasted peanuts, fiery dried chilies, and crunchy water chestnuts in a savory-sweet Sichuan sauce. A bold, spicy take on takeout, ready in 40 minutes.

Quick, easy and tasty. Why order out for Chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!