1,502 stirred recipes

Protein-packed cinnamon oatmeal pudding with eggs stirred right into the oats. Topped with dried cranberries and milk, this quick healthy breakfast is ready in 12 minutes.

A Korean stir-fried cucumber side dish (banchan) tossed in sesame oil, soy sauce, and chili powder. Quick, savory, and a refreshing change from raw cucumber salads.

Celery sukiyaki with thin-sliced flank steak, water chestnuts, and onions simmered in a savory soy-ginger broth. Serve over rice for a fast weeknight stir-fry.

Thai-style lemongrass rice with turmeric and green onions. Fragrant, golden, and perfect as a side for curries, stir-fries, or grilled meats. Ready in an hour.

Fanchie-dofu, a Chinese tomato and tofu stir-fry with garlic, sake, leeks, and green peas in a light cornstarch sauce. Vegetarian and ready in 30 minutes.

Lightning-fast beef and sea scallop stir-fry with garlic, ginger, scallions, and red pepper flakes in peanut oil. From wok to plate in under a minute.

Chinese-style prawns stir-fried with fresh ginger in a rice wine, soy, and sesame sauce. From wok to plate in under 5 minutes of cooking time.

Double chocolate oat cookies with melted chocolate in the batter and chocolate chips stirred in. Chewy, fudgy, and ready in 30 minutes from start to cooling rack.

Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.

Pork and oyster egg roll filling with mushrooms, red pepper, scallions, and a drizzle of sesame oil. Stir-fried fast, loaded with umami, and ready to wrap.

Jade scallops stir-fried with bok choy, snow peas, water chestnuts, and baby corn in a ginger-garlic sauce. A classic Chinese wok technique with velveted seafood.

Old-fashioned chocolate fudge made from scratch with unsweetened chocolate, sugar, and milk. Hand-stirred on a platter until it transforms from glossy to creamy and firm.

Cantonese tomato beef stir-fry with thinly sliced flank steak, fresh tomato wedges, garlic, and a sweet-tangy ketchup sauce. A 20-minute Chinese-American takeout classic.

No-tomato pasta with Italian sausage, spaghetti squash, mushrooms, and fennel, finished with an egg stirred in carbonara-style. A lighter, brothy pasta dinner with hidden vegetables.

Northern Chinese-style beef stir-fry with bok choy, sherry, five-spice, and a honey-soy gravy. A 25-minute wok dinner with real Northern provincial flavors.

Two-ingredient ham glaze: peach jam stirred with chopped candied ginger and thinned with water. Sweet, gingery shine that caramelizes into a sticky lacquer over baked ham.