If you’re looking to master the art of stir-frying, you’ve come to the right place. These 10 time-tested recipes showcase the diversity of Asian cuisine, from classic Beef and Broccoli to the bold flavors of Szechuan Eggplant. You’ll discover how simple ingredients transform into restaurant-quality dishes with just a few expert techniques. Whether you’re a meat lover, vegetarian, or seafood enthusiast, these quick and versatile recipes will revolutionize your weeknight dinner routine.
Classic Beef and Broccoli Stir Fry
A classic Beef and Broccoli Stir Fry combines tender slices of beef with crisp broccoli florets in a savory sauce. This quick and easy dish takes less than 30 minutes to prepare and delivers authentic Asian flavors that pair perfectly with steamed rice.
Ingredients:
- 1 pound flank steak, sliced thin against the grain
- 4 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- 2 tablespoons vegetable oil
- 1/4 teaspoon black pepper
- Salt to taste
Step 1: Mix soy sauce, oyster sauce, beef broth, and cornstarch in a bowl. Set aside.
Step 2: Heat vegetable oil in a large wok or skillet over high heat.
Step 3: Add beef slices and cook for 2-3 minutes until browned. Remove and set aside.
Step 4: In the same pan, add garlic and ginger, stir for 30 seconds.
Step 5: Add broccoli and stir-fry for 3-4 minutes until bright green and crisp-tender.
Step 6: Return beef to the pan and pour in the sauce mixture.
Step 7: Cook for 2-3 minutes until sauce thickens and coats the ingredients evenly.
Step 8: Season with salt and pepper to taste.
For the best results, freeze the beef for 15-20 minutes before slicing – this makes it easier to cut thin, even pieces.
Always verify your wok or pan is very hot before adding ingredients, and don’t overcrowd the pan when cooking the beef to achieve proper browning.
Ginger Chicken With Cashew Nuts
Ginger Chicken with Cashew Nuts is a fragrant Asian dish that combines tender chicken pieces with crunchy cashews in a savory sauce. The fresh ginger adds a warm, pungent flavor that perfectly complements the protein and nuts while creating an aromatic experience.
Ingredients:
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1 cup raw cashew nuts
- 3 tablespoons fresh ginger, julienned
- 4 cloves garlic, minced
- 2 green onions, chopped
- 1 red bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup water
- Salt and pepper to taste
Step 1: Marinate chicken pieces in soy sauce, oyster sauce, and cornstarch for 15 minutes.
Step 2: Heat oil in a wok over medium-high heat and toast cashew nuts until golden brown. Remove and set aside.
Step 3: In the same wok, stir-fry ginger and garlic until fragrant.
Step 4: Add marinated chicken and cook until nearly done, about 5-7 minutes.
Step 5: Add bell peppers and cook for 2 minutes.
Step 6: Return cashews to the wok, add water, and stir until sauce thickens.
Step 7: Season with salt and pepper, garnish with green onions, and serve hot.
For best results, confirm the wok is very hot before cooking to achieve that authentic “wok hei” flavor. Toast the cashews separately to prevent burning, and don’t overcook the vegetables to maintain their crunch.
The dish can be stored in an airtight container in the refrigerator for up to 2 days.
Spicy Tofu and Vegetable Medley
A vibrant and healthy stir-fry combining crispy tofu with colorful vegetables in a spicy sauce. This protein-rich vegetarian dish takes less than 30 minutes to prepare and delivers bold Asian flavors with every bite.
Ingredients:
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 2 cups snap peas
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon chili paste (sambal oelek)
- 1/2 cup vegetable broth
- 2 green onions, chopped
Step 1: Press tofu between paper towels for 15 minutes to remove excess moisture.
Step 2: Mix soy sauce, cornstarch, chili paste, and vegetable broth in a small bowl.
Step 3: Heat oil in a large wok over medium-high heat.
Step 4: Add tofu cubes and cook until golden brown on all sides (5-7 minutes).
Step 5: Remove tofu and set aside.
Step 6: Add garlic and ginger to the wok, stir-fry for 30 seconds.
Step 7: Add broccoli, carrots, and bell peppers, cook for 3-4 minutes.
Step 8: Add snap peas and cook for 2 minutes.
Step 9: Return tofu to wok, pour sauce mixture over ingredients.
Step 10: Stir until sauce thickens and coats everything evenly.
Step 11: Garnish with green onions and serve hot.
For best results, confirm all vegetables are cut to similar sizes for even cooking.
The key to crispy tofu is removing as much moisture as possible before cooking.
If you prefer extra heat, add more chili paste or fresh chilies during cooking.
This dish keeps well in the refrigerator for up to 3 days.
Garlic Shrimp With Snow Peas
Garlic shrimp with snow peas is a quick and healthy stir-fry that combines succulent shrimp with crisp snow peas in a savory garlic sauce. This light yet satisfying dish takes just 15 minutes to prepare and pairs perfectly with steamed rice or noodles.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 cups fresh snow peas, trimmed
- 6 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- ½ cup chicken broth
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- ¼ teaspoon red pepper flakes (optional)
Step 1: In a small bowl, mix cornstarch with chicken broth and soy sauce until smooth. Set aside.
Step 2: Heat vegetable oil in a large wok or skillet over medium-high heat.
Step 3: Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
Step 4: Add shrimp to the wok and cook for 2-3 minutes until they start turning pink.
Step 5: Add snow peas and stir-fry for 2 minutes until bright green but still crisp.
Step 6: Pour in the sauce mixture and cook for 1-2 minutes until the sauce thickens.
Step 7: Season with salt, pepper, and red pepper flakes if desired.
For best results, avoid overcooking the snow peas to maintain their crunch.
Make sure shrimp are thoroughly patted dry before cooking to achieve better browning.
If snow peas are particularly large, slice them diagonally for easier eating and more elegant presentation.
Sweet and Sour Mushroom Stir Fry
Sweet and sour mushroom stir-fry combines meaty mushrooms with colorful vegetables in a tangy sauce that perfectly balances sweet and sour flavors.
This vegetarian dish takes only 20 minutes to prepare and delivers a restaurant-quality meal right at home.
Ingredients:
- 500g mixed mushrooms (shiitake, button, oyster)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, cut into wedges
- 2 carrots, julienned
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1/2 cup pineapple juice
- 1 cup water
- Green onions for garnish
Step 1: Clean and slice mushrooms into even-sized pieces.
Step 2: Mix sauce ingredients in a bowl: soy sauce, rice vinegar, brown sugar, cornstarch, pineapple juice, and water.
Step 3: Heat oil in a wok over high heat.
Step 4: Add garlic and stir-fry for 30 seconds until fragrant.
Step 5: Add mushrooms and cook for 3-4 minutes until they release their moisture.
Step 6: Add bell peppers, onions, and carrots. Stir-fry for 2-3 minutes.
Step 7: Pour sauce mixture into the wok and cook until it thickens, about 2-3 minutes.
Step 8: Garnish with green onions and serve hot.
For best results, slice all vegetables uniformly to guarantee even cooking.
If the sauce becomes too thick, gradually add water to reach desired consistency.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Thai-Style Basil Chicken
Thai Basil Chicken (Pad Kra Pao Gai) is a popular street food dish known for its aromatic holy basil leaves and spicy kick.
This quick stir-fry combines tender chicken with garlic, chilies, and fresh basil for a flavorful meal that’s ready in under 30 minutes.
Ingredients:
- 1 lb ground chicken
- 4 cloves garlic, minced
- 4-6 Thai chilies, chopped
- 1 shallot, thinly sliced
- 2 cups holy basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- Steamed jasmine rice for serving
Step 1: Heat vegetable oil in a large wok or skillet over medium-high heat.
Step 2: Add minced garlic, shallots, and Thai chilies. Stir-fry for 30 seconds until fragrant.
Step 3: Add ground chicken, breaking it up with a spatula. Cook for 5-7 minutes until no pink remains.
Step 4: Mix in soy sauce, oyster sauce, fish sauce, and sugar. Stir well to combine.
Step 5: Add holy basil leaves and stir-fry for another minute until the leaves are just wilted.
Step 6: Serve hot over steamed jasmine rice.
For the best results, use holy basil (Thai basil) rather than regular sweet basil, as it provides the authentic flavor.
If the dish becomes too spicy, adjust the number of chilies to your preference.
The chicken can be minced or ground, but make sure it’s not too lean for the best texture and flavor.
Mongolian Beef With Green Onions
Mongolian beef with green onions is a savory Asian dish featuring tender slices of beef coated in a rich, sweet-savory sauce. This crowd-pleasing meal pairs perfectly with steamed rice and takes less than 30 minutes to prepare from start to finish.
Ingredients:
- 1 pound flank steak, sliced thin against the grain
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 6 green onions, cut into 2-inch lengths
- White pepper to taste
Step 1: Coat the sliced beef in cornstarch and let sit for 10 minutes.
Step 2: Heat vegetable oil in a large wok or skillet over medium-high heat.
Step 3: Cook the beef in batches until browned, about 2-3 minutes per side. Remove and set aside.
Step 4: In the same pan, sauté garlic and ginger until fragrant, about 30 seconds.
Step 5: Add soy sauce, brown sugar, and water. Stir until sugar dissolves.
Step 6: Return beef to the pan and simmer until sauce thickens, about 2-3 minutes.
Step 7: Add green onions and white pepper, cook for another minute.
Step 8: Serve hot over steamed rice.
For best results, freeze the beef for 30 minutes before slicing – this makes it easier to cut thin, uniform pieces.
Make sure not to overcrowd the pan when cooking the beef, as this will prevent proper browning. The sauce should coat the back of a spoon when properly thickened.
Teriyaki Vegetable Noodle Stir Fry
A flavorful and healthy teriyaki vegetable noodle stir fry combines crisp vegetables with tender noodles in a savory homemade teriyaki sauce. This dish takes just 20 minutes to prepare and offers a perfect balance of textures and Asian-inspired flavors.
Ingredients:
- 8 oz udon or rice noodles
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 3 tbsp vegetable oil
Teriyaki Sauce:
- 1/2 cup soy sauce
- 2 tbsp honey
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp sesame oil
- 2 tsp rice vinegar
Step 1: Cook noodles according to package instructions. Drain and set aside.
Step 2: Mix teriyaki sauce ingredients in a small bowl until well combined.
Step 3: Heat vegetable oil in a large wok over medium-high heat.
Step 4: Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Step 5: Add broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes.
Step 6: Add snap peas and cook for another 2 minutes.
Step 7: Pour in teriyaki sauce and bring to a simmer until it thickens.
Step 8: Add cooked noodles and toss everything together until well coated.
For best results, prepare all vegetables before starting to cook, and don’t overcook them to maintain their crunch.
The sauce can be made ahead and stored in the refrigerator for up to a week. If the noodles seem too dry, add a splash of water while stir-frying.
Malaysian Curry Chicken Stir Fry
Malaysian Curry Chicken Stir Fry combines aromatic spices with tender chicken pieces and colorful vegetables, creating a flavorful dish that’s both comforting and exciting. This quick-cooking dish brings authentic Malaysian flavors to your dinner table in under 30 minutes.
Ingredients:
- 500g boneless chicken thighs, cut into bite-sized pieces
- 3 tablespoons Malaysian curry powder
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 onions, sliced
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 200ml coconut milk
- 2 kaffir lime leaves
- Salt to taste
- 2 tablespoons soy sauce
- 1 cup green beans, trimmed
Step 1: Marinate chicken pieces with 2 tablespoons curry powder and salt for 15 minutes.
Step 2: Heat oil in a wok over medium-high heat. Add garlic and ginger, stir-fry until fragrant.
Step 3: Add marinated chicken and cook until browned on all sides, about 5-7 minutes.
Step 4: Add onions and remaining curry powder, stir-fry for 2 minutes.
Step 5: Add carrots and bell peppers, cook for 3 minutes until vegetables start to soften.
Step 6: Pour in coconut milk and add kaffir lime leaves. Simmer for 5 minutes.
Step 7: Add green beans and soy sauce, cook for another 2-3 minutes until beans are crisp-tender.
Step 8: Adjust seasoning with salt if needed and serve hot with steamed rice.
For best results, toast the curry powder in a dry pan for 30 seconds before using to enhance its flavors.
Don’t overcook the vegetables to maintain their crunch and vibrant colors. If the sauce becomes too thick, add a splash of water to achieve desired consistency.
Szechuan Eggplant and Ground Beef
This spicy Szechuan Eggplant and Ground Beef stir-fry combines tender Asian eggplants with savory ground beef in a rich, garlicky sauce.
The dish perfectly balances heat, sweetness, and umami flavors while maintaining the authentic taste of Szechuan cuisine.
Ingredients:
- 2 large Asian eggplants, cut into strips
- 1 lb ground beef
- 4 cloves garlic, minced
- 2 inches ginger, minced
- 3 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp oyster sauce
- 1 tsp chili paste
- 2 tbsp vegetable oil
- 1/2 cup water
- 1 tsp sugar
- Salt to taste
Step 1: Cut eggplants into strips and soak in salt water for 15 minutes to prevent browning.
Step 2: Mix cornstarch with water in a small bowl; set aside.
Step 3: Heat oil in a large wok over high heat. Add ground beef and cook until browned.
Step 4: Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
Step 5: Add drained eggplant strips and stir-fry for 5-7 minutes until softened.
Step 6: Pour in soy sauce, oyster sauce, chili paste, and sugar. Mix well.
Step 7: Add cornstarch mixture and cook until sauce thickens.
Step 8: Stir in green onions and cook for another minute.
Step 9: Season with salt to taste and serve hot over rice.
For best results, choose firm, glossy Asian eggplants rather than large globe varieties.
If the dish becomes too dry while cooking, add water gradually to maintain moisture.
The eggplant should be tender but not mushy when done.
Adjust the chili paste amount according to your spice preference.
Final Thoughts
You’ll find these 10 stir fry recipes revolutionize your weeknight cooking routine. What’s even more impressive is that 85% of home cooks report saving an average of 45 minutes per meal when choosing stir fry dishes over traditional cooking methods. Whether you’re craving the classic Beef and Broccoli or experimenting with Szechuan Eggplant, these quick, versatile recipes deliver restaurant-quality results right in your kitchen.
