50 Stir Fries

Mix up your usual stir-fry with one of these super-easy recipes.

Insert _ Spread- 50 Stir Fry Recipes

Insert _ Spread- 50 Stir Fry Recipes

Photo by: RYAN DAUSCH

RYAN DAUSCH

Each recipe serves 4.

1. Hoisin Steak Season 12 ounces sliced flank steak with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 6 cups sliced shiitake mushrooms and 1 tablespoon minced ginger, 3 to 4 minutes. Add 1/4 cup hoisin sauce, 2 teaspoons chili-garlic sauce, the steak and 6 chopped scallions; toss to heat through.

2. Japanese Beef Season 12 ounces sliced sirloin steak with salt and pepper. Cook in vegetable oil, undisturbed, 1 minute; remove. Add more oil; stir-fry 2 cups each chopped cabbage and sliced shiitake mushrooms and 3 chopped garlic cloves, 3 minutes. Add 3 tablespoons ponzu sauce, 1 tablespoon butter and the beef; toss to heat through.

3. Vietnamese Beef Whisk 2 teaspoons each soy sauce and fish sauce with 1 teaspoon each sugar and cornstarch and 1/4 teaspoon each kosher salt and pepper; add 12 ounces cubed sirloin steak and marinate 30 minutes. Stir-fry the beef in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 sliced red onion and 4 chopped garlic cloves, 30 seconds. Add 1 tablespoon each sugar and rice vinegar, 3 cups watercress and the beef; toss.

4. Steak with Tomato Whisk 2 tablespoons each soy sauce, rice wine and water with 1 teaspoon each cornstarch, sugar and sesame oil. Season 12 ounces sliced flank steak with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 large tomato (cut into wedges), 4 scallions (cut into 2-inch pieces) and 1 tablespoon minced garlic, 2 minutes. Add the sauce and steak; simmer until thickened.

5. Beef Chow Fun Season 8 ounces sliced sirloin steak with salt and pepper. Stir-fry in vegetable oil, 1 minute; remove. Add more oil; stir-fry 4 cups chopped broccoli and 1 thickly sliced red onion, 3 minutes. Add 8 ounces cooked chow fun rice noodles, the steak, 1/3 cup oyster sauce and 1 tablespoon each sesame oil and rice vinegar; toss.

6. Thai Basil Beef Season 12 ounces sliced sirloin steak with salt and pepper. Cook in vegetable oil, undisturbed, 2 minutes; remove. Add more oil; stir-fry 1 sliced bell pepper, 1 sliced red onion, 3 minced garlic cloves and 2 minced Thai chiles, 2 minutes. Add 1 tablespoon each brown sugar, soy sauce and fish sauce and the steak; toss to heat through. Fold in 1 cup Thai basil and 1/4 cup chopped peanuts.

7. Bibimbap Fried Rice Season 8 ounces lean ground beef with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 cup each sliced carrots and shiitake mushrooms and 3 minced garlic cloves, 3 minutes. Stir in 3 cups cooked rice, 1 cup each chopped kimchi and sliced cucumbers, the beef, 2 tablespoons gochujang (Korean chile paste), 1 tablespoon each sesame oil and water, 1 teaspoon soy sauce and 1/4 teaspoon sugar and toss to heat through; season with salt. Top with fried eggs, scallions and toasted sesame seeds.

Insert _ Spread- 50 Stir Fry Recipes

Insert _ Spread- 50 Stir Fry Recipes

Photo by: RYAN DAUSCH

RYAN DAUSCH

8. Korean Barbecue Beef Whisk 1/3 cup soy sauce with 3 tablespoons sugar, 2 teaspoons each sesame oil, sesame seeds and minced garlic, 2 sliced scallions and 1/4 teaspoon each red pepper flakes and pepper. Add 1 pound sliced rib-eye steak and 1 sliced small onion; marinate 1 hour. Stir-fry 2 sliced carrots in vegetable oil, 2 minutes; remove. Stir-fry the beef with the marinade in batches, 2 minutes. Add the carrots; toss. Top with scallions.

9. Lomo Saltado Make Steak with Tomato (No. 4), replacing the sauce mixture with 3 tablespoons each soy sauce and red wine vinegar. Add 1 sliced small red onion and 1 sliced red bell pepper with the tomato. Stir in 3 cups warm French fries and 1/4 cup cilantro.

10. Beef with Peppers Toss 12 ounces sliced sirloin steak with 1 teaspoon each cornstarch and soy sauce; marinate 10 minutes. Cook the beef in vegetable oil, undisturbed, 1 minute; remove. Add more oil; stir-fry 1 sliced bell pepper, 1 cup celery (cut into matchsticks) and 1 tablespoon ginger (cut into matchsticks), 1 minute. Add the steak, 2 teaspoons each soy sauce, oyster sauce and water and 1/2 teaspoon each sugar and red pepper flakes; toss to heat through.

11. Lamb in Black Bean Sauce Make Hoisin Steak (No. 1), replacing 2 tablespoons of the hoisin sauce with black bean sauce. Use sliced leg of lamb or lamb loin instead of steak and 1 pound halved green beans instead of mushrooms. Add 1 cup cilantro; toss.

12. Cumin Lamb Toss 12 ounces sliced lamb sirloin with 1 tablespoon each soy sauce and cumin seeds, 1 teaspoon each cornstarch and sesame oil and 1/2 teaspoon each red pepper flakes, sugar and kosher salt; marinate 15 minutes. Halve 3 leeks lengthwise (white and light green parts) and cut into pieces; season with salt and stir-fry in vegetable oil, 2 minutes. Remove. Add more oil; stir-fry the lamb, 2 minutes. Add the leeks and 1 tablespoon water mixed with 1/2 teaspoon cornstarch; cook, tossing, until glazed.

13. Honey-Soy Chicken Whisk 1/4 cup chicken broth with 2 tablespoons each soy sauce and honey and 2 teaspoons cornstarch. Season 12 ounces sliced skinless chicken breasts with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 3 sliced celery stalks, 1 cubed large red bell pepper, 1 cubed small red onion and 1 tablespoon chopped garlic, 3 minutes. Add the sauce and chicken; simmer until thickened.

14. Lemongrass Chicken Make Honey-Soy Chicken (No. 13), replacing the sauce with 1 tablespoon each fish sauce and oyster sauce and 1 teaspoon each brown sugar and chili-garlic sauce. Add 2 cups snow peas and 2 stalks minced lemongrass with the vegetables; omit the celery. Add 1/2 cup cilantro; toss.

15. Spicy Chicken with Peanuts Make Honey-Soy Chicken (No. 13), replacing the sauce with 1/4 cup chicken broth whisked with 1 tablespoon each soy sauce and hoisin sauce and 2 teaspoons each cornstarch, honey, Sriracha, balsamic vinegar and sesame oil. Use chicken thighs instead of breasts. Add 1/3 cup peanuts and 8 dried arbol chiles with the celery.

Insert _ Spread- 50 Stir Fry Recipes

Insert _ Spread- 50 Stir Fry Recipes

Photo by: RYAN DAUSCH

RYAN DAUSCH

16. Thai Coconut-Peanut Chicken Whisk 2/3 cup canned coconut milk with 1/4 cup peanut butter, 1 tablespoon each chili-garlic sauce and fish sauce and 2 teaspoons each lime juice and brown sugar. Season 12 ounces cubed skinless chicken thighs with salt and pepper; stir-fry in vegetable oil, 4 minutes. Remove. Add more oil; stir-fry 2 cups broccoli florets and 1 cup sliced carrots, 3 minutes. Add the chicken and 1 tablespoon minced ginger; cook, stirring, 30 seconds. Add the sauce; toss.

17. Chicken with Broccoli Slaw Stir-fry one 12-ounce bag broccoli slaw, 1 sliced red bell pepper and 1 bunch chopped scallions in vegetable oil, 3 minutes. Add 2 cups shredded rotisserie chicken (skin removed), 1/2 cup teriyaki sauce, 1/4 cup toasted slivered almonds and 1 tablespoon sesame oil; toss.

18. Chicken and Broccoli Season 12 ounces cubed skinless chicken breasts with salt and pepper. Stir-fry in vegetable oil, 3 minutes; remove. Add more oil; stir-fry 1 head broccoli florets, 6 minutes. Add 1/4 cup oyster sauce, 1 tablespoon each soy sauce, rice vinegar and chopped garlic, 2 teaspoons sesame oil and 1 teaspoon sugar; simmer 1 minute. Add the chicken; toss.

Insert _ Spread- 50 Stir Fry Recipes

Insert _ Spread- 50 Stir Fry Recipes

Photo by: RYAN DAUSCH

RYAN DAUSCH

19. Sesame Chicken Whisk 1 cup flour with 1/4 cup cornstarch, 2 teaspoons baking powder, 1 teaspoon kosher salt and 1 cup water. Season 12 ounces cubed skinless chicken thighs with salt and pepper; dredge in flour, then dip in the batter. Deep-fry in 375 degrees F vegetable oil, 4 to 5 minutes; drain. Whisk 1/2 cup chicken broth with 1 tablespoon each sugar and soy sauce, 2 teaspoons each cornstarch, sesame oil, rice vinegar and ketchup and 1/2 teaspoon chili-garlic sauce. Stir-fry 1 tablespoon each grated ginger and minced garlic in vegetable oil, 1 minute. Add the sauce; simmer until thickened. Add the chicken; toss. Top with toasted sesame seeds.

20. Sweet-and-Sour Chicken Batter and fry Sesame Chicken (No. 19). Whisk 1/3 cup pineapple juice, 2 tablespoons each brown sugar, ketchup and water, 1 tablespoon each soy sauce and rice vinegar and 2 teaspoons cornstarch. Stir-fry 1 cubed red bell pepper, 1 cubed red onion and 1 tablespoon chopped ginger in vegetable oil, 3 minutes. Add the sauce and 1 cup cubed pineapple; simmer until thickened. Add the chicken; toss.

21. Spicy Orange Chicken Make Sesame Chicken (No. 19), replacing the broth with orange juice. Use 2 teaspoons chili-garlic sauce and add 3 wide strips orange zest and 8 dried arbol chiles with the ginger.

22. Hoisin Pork Make Hoisin Steak (No. 1), using sliced pork tenderloin instead of steak. Replace the mushrooms with 6 cups chopped napa cabbage.

23. Thai Red Curry Pork Season 12 ounces sliced pork tenderloin with salt and pepper. Stir-fry with 2 tablespoons red curry paste in vegetable oil, 2 minutes. Add 8 ounces thin green beans (cut into 2-inch pieces), 3 thinly sliced kaffir lime leaves and 2 teaspoons each sugar, fish sauce and water; stir-fry 2 minutes. Add the juice of 1 lime; toss.

24. Spicy Korean Pork Toss 12 ounces sliced pork tenderloin with 3 tablespoons gochujang (Korean chile paste), 1 tablespoon each brown sugar, minced garlic and minced ginger and 1 teaspoon each soy sauce and sesame oil. Stir-fry 3 cups chopped napa cabbage and 4 scallions (cut into 2-inch pieces) in vegetable oil, 2 minutes; remove. Add more oil; stir-fry the pork, 3 minutes. Add the vegetables; toss to heat through.

25. Garlic Pork Stir-fry 1 pound ground pork in vegetable oil, 4 minutes. Add 1 bunch chopped garlic chives, 1 diced bell pepper and 1 tablespoon each chopped ginger and garlic; stir-fry 2 minutes. Add 2 tablespoons each rice wine, black bean sauce and soy sauce and 2 teaspoons chili-garlic sauce; toss.

26. Ginger-Miso Pork Whisk 3 tablespoons teriyaki sauce with 1 tablespoon each miso paste, grated ginger and water and 1 teaspoon cornstarch. Season 12 ounces sliced pork tenderloin with salt and pepper; stir-fry in vegetable oil, 2 minutes. Remove. Add more oil; stir-fry 1 cup each bean sprouts, snow peas and shredded carrots and 3 chopped garlic cloves, 30 seconds. Add the sauce, pork and 1 tablespoon butter; simmer until thickened.

27. Mapo Tofu with Pork Whisk 3/4 cup water with 1 tablespoon each cornstarch, soy sauce and Asian chili bean sauce and 1/4 teaspoon ground Sichuan peppercorns. Season 8 ounces ground pork with salt and pepper; stir-fry in vegetable oil with 1 tablespoon each minced ginger and garlic, 3 minutes. Add the sauce and 1 pound cubed silken tofu; simmer 3 minutes.

Insert _ Spread- 50 Stir Fry Recipes

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Photo by: RYAN DAUSCH

RYAN DAUSCH

28. Pork With Asparagus Season 12 ounces sliced pork tenderloin with salt and pepper; stir-fry in vegetable oil, 1 minute. Add 1 pound asparagus (cut into 2-inch pieces) and 1/4 cup ginger (cut into matchsticks); stir-fry 2 minutes. Add 1/3 cup plum sauce and 1 tablespoon each soy sauce and sesame oil; simmer 3 minutes.

29. Pork with Eggplant Whisk 1/2 cup water with 1 tablespoon each hoisin sauce, soy sauce, black vinegar and chili-garlic sauce and 1 teaspoon cornstarch. Stir-fry 2 chopped large Japanese eggplants in vegetable oil, 5 minutes; remove. Add more oil; stir-fry 8 ounces ground pork and 1 tablespoon each minced garlic and ginger, 3 minutes. Add the sauce and eggplant; simmer until thickened.

30. Chinese Sausage and Broccoli Whisk 1/4 cup oyster sauce, 1 tablespoon each soy sauce and rice vinegar, 2 teaspoons each cornstarch and sesame oil and 1 teaspoon sugar. Stir-fry 4 ounces sliced Chinese sausage in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 2 pounds Chinese broccoli, 6 minutes. Add 1 tablespoon chopped garlic and the sauce; simmer until thickened. Add the sausage; toss.

31. Bacon Fried Rice Stir-fry 4 ounces diced slab bacon over medium heat, 2 minutes. Increase the heat to high. Add 1 cup cubed pineapple, 1 tablespoon each chopped garlic and ginger and 1 bunch chopped scallions; stir-fry 1 minute. Stir in 2 scrambled eggs, 3 cups cooked rice, 3 tablespoons soy sauce and 1 tablespoon each rice wine and sesame oil.

32. Thai Shrimp Fried Rice Season 8 ounces deveined peeled shrimp with salt and pepper; stir-fry in vegetable oil with 1 cubed small onion and 4 minced garlic cloves, 1 minute. Stir in 3 cups cooked rice, 2 scrambled eggs, 2 cups bean sprouts, 1 tablespoon each soy sauce, oyster sauce and fish sauce, the juice of 1 lime, 1/2 teaspoon sugar and 1 minced Thai chile. Add 1/2 cup cilantro; toss.

Insert _ Spread- 50 Stir Fry Recipes

Insert _ Spread- 50 Stir Fry Recipes

Photo by: RYAN DAUSCH

RYAN DAUSCH

33. Sweet-and-Sour Shrimp Make the sauce for Sweet-and-Sour Chicken (No. 20). Season 12 ounces deveined peeled shrimp with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 cubed large red bell pepper, 1 cubed red onion and 1 tablespoon chopped ginger, 3 minutes. Add the sauce, shrimp and 1 cup cubed pineapple; simmer until thickened.

34. Vietnamese Caramel Shrimp Season 1 pound deveined peeled shrimp with salt and pepper. Stir-fry in vegetable oil, 3 minutes; remove. Add 2 tablespoons each water and fish sauce, 1 tablespoon each brown sugar and soy sauce and 2 teaspoons each chili-garlic sauce and cider vinegar; simmer until thickened. Add the shrimp, 1 bunch chopped scallions and 1 cup cilantro; toss.

35. Chili Shrimp Whisk 1/2 cup chicken broth, 2 tablespoons ketchup and 2 teaspoons each cornstarch, sweet chili sauce, oyster sauce and black bean sauce. Season 1 pound deveined peeled shrimp with salt and pepper; cook in vegetable oil, undisturbed, 1 minute. Add 1 tablespoon each minced garlic and ginger and 1 sliced seeded Fresno chile; stir-fry 30 seconds. Add the sauce; simmer until thickened.

36. Salt-and-Pepper Squid Whisk 1/3 cup each all-purpose flour, semolina flour and cornstarch with 2 teaspoons each kosher salt and pepper. Dredge 1 pound cleaned squid (sliced into 1/2-inch-thick rings, plus tentacles) in the flour. Working in batches, deep-fry in 400 degrees F vegetable oil, 2 minutes; drain. Stir-fry 2 sliced serrano chiles and 5 sliced garlic cloves in vegetable oil, 1 minute. Add the squid, 2 teaspoons minced ginger and 1 teaspoon pepper; stir-fry 1 minute.

37. Clams with Black Bean Sauce Whisk 1/2 cup chicken broth, 2 tablespoons black bean sauce, 2 teaspoons cornstarch and 1 teaspoon each sugar, soy sauce and sesame oil. Stir-fry 1 sliced seeded Fresno chile and 1 tablespoon each minced garlic and ginger in vegetable oil, 1 minute. Add the sauce and 2 pounds Manila clams (scrubbed); cover and cook until the clams open, 3 to 4 minutes (discard any unopened clams).

38. Tofu with Eggplant Whisk 1/2 cup water, 1 tablespoon each black bean sauce, hoisin sauce, soy sauce, black vinegar and chili-garlic sauce and 1 teaspoon cornstarch. Pat dry 8 ounces cubed firm tofu; season with salt. Stir-fry 12 ounces Japanese eggplant (cut into small wedges) in vegetable oil, 5 minutes; remove. Add more oil; brown the tofu on all sides, 8 minutes. Add 2 cups snow peas and 1 tablespoon each minced ginger and garlic; stir-fry 1 minute. Add the eggplant and sauce; simmer until thickened. Top with scallions.

39. Honey-Soy Tofu Dry 8 ounces cubed extra-firm tofu between paper towels for 20 minutes. Dust with cornstarch and deep-fry in 360 degrees F vegetable oil, 3 minutes; drain and season with salt. Whisk 1/4 cup chicken broth with 2 tablespoons each soy sauce and honey and 2 teaspoons cornstarch. Stir-fry 3 sliced celery stalks, 1 cubed red bell pepper, 1 cubed red onion and 1 tablespoon chopped garlic in vegetable oil, 3 minutes. Add the sauce and tofu; simmer until thickened.

40. Pad Thai With Tofu Scramble 2 eggs in 1 tablespoon vegetable oil; remove. Add more oil; stir-fry 1 cup each cubed smoked tofu and bean sprouts, 1 minute. Add 2 chopped scallions and 1 tablespoon each chopped garlic and ginger; stir-fry 1 minute. Add 8 ounces cooked pad thai rice noodles, the scrambled eggs and 3 tablespoons each tamarind paste, fish sauce and brown sugar; toss. Top with chopped roasted peanuts, chopped cilantro and more bean sprouts.

41. Tofu and Broccoli with Peanut Sauce Whisk 2/3 cup water with 1/4 cup peanut butter, 4 teaspoons chili-garlic sauce and 2 teaspoons each brown sugar, soy sauce and balsamic vinegar. Pat dry 12 ounces cubed firm tofu and season with salt. Brown all sides in vegetable oil, 8 minutes; remove. Add more oil; stir-fry 2 cups small broccoli florets and 1 cup sliced carrots, 3 minutes. Add 1 tablespoon minced ginger and the tofu; stir-fry 30 seconds. Stir in the sauce.

42. Chile-Peanut Sweet Potatoes Stir-fry 1 sweet potato (peeled, thinly sliced and cut into 1-inch-wide strips) in 1/4 cup vegetable oil, 4 minutes. Add 6 ounces broccolini (stalks halved lengthwise, then crosswise) and 8 dried arbol chiles; stir-fry 3 to 4 minutes. Add 1 tablespoon each soy sauce, black vinegar and hoisin sauce and 1 teaspoon each sesame oil, ground Sichuan peppercorns, minced garlic and minced ginger; stir-fry 30 seconds. Top with chopped peanuts.

43. Garlic-Ginger Lettuce Stir-fry 2 romaine hearts (cut into 3-inch pieces) and 2 teaspoons each minced garlic and ginger in vegetable oil, 2 minutes. Add 2 teaspoons each soy sauce and oyster sauce and 1/4 teaspoon sugar; toss. Season with salt.

44. Spicy Black Pepper Mushrooms Stir-fry 1 pound cubed portobello mushroom caps in 1/2 cup vegetable oil, 6 minutes; remove. Add 2 bunches scallions (cut into 1 1/2-inch pieces), 3 sliced shallots and 3 sliced seeded Fresno chiles; stir-fry 3 minutes. Stir in 3 tablespoons each soy sauce, oyster sauce, coarsely ground pepper, minced garlic, minced ginger and the mushrooms; stir-fry 1 minute.

Insert _ Spread- 50 Stir Fry Recipes

Insert _ Spread- 50 Stir Fry Recipes

Photo by: RYAN DAUSCH

RYAN DAUSCH

45. Garlic-Ginger Green Beans Stir-fry 1 pound green beans in vegetable oil over medium heat, 6 minutes. Increase the heat to medium high; stir-fry 4 minutes. Add 2 teaspoons each minced ginger and garlic and 2 sliced scallions; stir-fry 1 minute. Add 2 teaspoons each soy sauce and rice wine and 1/2 teaspoon each sugar and sesame oil; toss.

46. Charred Broccoli Stir-fry 1 large head broccoli (florets and sliced peeled stems) in vegetable oil, 6 minutes. Add 1/4 cup oyster sauce, 1 tablespoon each soy sauce, rice vinegar and chopped garlic, 2 teaspoons sesame oil and 1 teaspoon sugar; simmer 1 minute.

47. Mixed Vegetables Whisk 1/4 cup soy sauce with 2 tablespoons rice wine, 1 tablespoon sesame oil and 1 teaspoon cornstarch. Stir-fry 2 cups broccoli florets and 1 cup each thickly sliced cremini mushrooms and carrots in vegetable oil, 3 minutes. Add 4 cups chopped napa cabbage, 1 cup each halved snow peas and chopped baby corn and 1 tablespoon each chopped garlic and ginger; stir-fry 2 minutes. Add the sauce; simmer until thickened.

48. Cauliflower with Basil Cook 1 large head cauliflower (florets roughly chopped) in 1/2 cup water with 2 tablespoons vegetable oil over medium heat, stirring, until browned, about 25 minutes. Increase the heat to medium high; add more oil and 1 tablespoon each ginger (peeled and cut into matchsticks) and sliced garlic and 1 chopped dried Chinese chile; stir-fry 3 minutes. Add 1 tablespoon soy sauce mixed with 2 teaspoons sugar and cook, tossing, until dry, about 1 minute. Season with salt. Add 1/2 cup basil; toss.

49. Vegetable Lo Mein Stir-fry 1 cup each sliced red onion, red bell pepper and cremini mushrooms in vegetable oil, 2 to 3 minutes. Add 1 cup sliced snow peas and 1 tablespoon each chopped garlic and ginger; stir-fry 1 minute. Add 8 ounces cooked lo mein noodles, 3 tablespoons soy sauce, 2 tablespoons vegetable oil and 2 teaspoons each sugar and sesame oil; toss.

50. Singapore Mai Fun Scramble 2 eggs in 1 tablespoon vegetable oil; remove. Add more oil; stir-fry 1 sliced red bell pepper, 4 cups sliced napa cabbage, 1 bunch chopped scallions and 1/2 cup grated carrots, 2 minutes. Add 6 ounces cooked mai fun rice noodles, 1/4 cup water, 3 tablespoons soy sauce, 2 tablespoons curry powder and 1 tablespoon rice wine and cook, tossing, until coated, 2 to 3 minutes. Stir in the scrambled eggs and 1 cup bean sprouts.

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