169 stirred recipes

Quick spicy Asian chicken stir-fry over angel hair pasta cooked in chicken broth. Thai-seasoned chicken with soy sauce and chili oil, ready in 20 minutes flat.

Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

Homemade Mexican piloncillo syrup infused with cinnamon and whole cloves. Dark, rich, and caramel-like. Stir it into coffee, drizzle over pancakes, or use in cocktails.

Sri Lankan hathu mushroom curry, a quick stir-fry of mushrooms, green pepper, and onion with curry powder, turmeric, and chili. Vegetarian, ready in 20 minutes.

Japanese pork ramen stir-fry: pork-flavored ramen noodles tossed with pan-fried pork and Japanese mixed vegetables in a soy-spiked pan sauce. Pantry weeknight meal in 25 minutes.

Soft drop cookies made with mincemeat stirred into a fluffy sugar cookie base. A nostalgic holiday cookie recipe that yields a big batch from simple pantry ingredients.

Traditional slow-cooked polenta finished with butter and Parmesan cheese. Stirred low and slow for up to 45 minutes until thick, creamy, and impossibly smooth.

No-bake fudge oatmeal cookies with peanut butter, cocoa, and quick oats. Boil the chocolate base, stir in oats and peanut butter, drop onto wax paper, and they set in minutes.

Dad's favorite beer bread, a no-yeast four-ingredient loaf that stirs together in minutes with self-rising flour and a full can of beer for a crusty, malty homemade bread.

Sweet hamburger relish stirs together bottled chili sauce, sweet pickle relish, cayenne, and a pinch of cinnamon for a homemade burger condiment. No cooking, no canning, ready in five minutes.

Mexican dump cornbread with three cheeses, green chili peppers, and honey. A quick sheet pan cornbread where everything gets dumped into one bowl, stirred, and baked golden.

Classic Southern grits cook low and slow with constant stirring until they reach creamy, spoonable consistency that's neither runny nor stiff.

Quick stir-fried shrimp with garlic, ginger, green onion, and a brandy flambe finish. Butterflied shrimp seared over high heat and ready in under 5 minutes.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Gingered snow peas stir-fried with mushrooms, scallions, sherry and soy sauce. Quick Asian-style vegetable side dish ready in 15 minutes.