homemade stir fry

If no one would judge us we would eat this stir fry every single night. It's so simple to throw together yet full of so much flavor. Use whatever vegetable you like and even sub in chicken if you'd rather. ﻿It's perfectly customizable!

Shrimp Stir Fry

olive oil

shrimp,

Kosher salt

black pepper

sesame oil

broccoli,

sugar snap peas

red bell pepper, sliced

garlic,

ginger

c. low-sodium soy sauce

cornstarch

lime

brown sugar

red pepper flakes

Made this exactly as written and EVERY person at the table RAVED about how delicious and flavorful it was.  Excellent!

We liked it! Lots of veggies and the sauce was good.   I might add more lime juice less soy sauce next time but not bad and super easy!

Reduce the amount of soy sauce, omit lime juice.  The lime juice creates an odd taste.  I found this recipe to soy salty and hated the lime flavour...

The meal was great. Easy to prep. You can also add white onions or other vegetables such as carrots, baby corn etc. Also if you feel the soy sauce is too much at 1/2 cup. Go ahead and do 1/4. I felt it was too and all I did was add like 1/4 cup water while everything was sizzling in the pan. 😉

We loved this recipe and are making it for the third time since the pandemic began. We love all of the vegetables! We use Bragg’s aminos instead of soy sauce and potato starch (resistant starch) instead of corn starch and it tastes delicious! We are also adding mung bean sprouts and asparagus this time!

Yes very good! But soy sauce would be better as a 1/4 cup !
Added 2 extra brown sugar! Will make again
Thank you Delish

I thought the soy sauce was fine, but I would cut the sugar in half, add another 1-2 cloves of garlic, and up the pepper flakes. It was still good as-is though.

I made this w/ less soya sauce. 1/3 a cup. Also added some chopped up parsley and mint. At the end I threw in some cashews and a hint of cayenne and turmeric. Overall, delicious!

I added pineapple, green beans and cherry tomatoes to stir fry and served with a bit of spaghetti quite delicious

I made this today and added onion. I never add sugar because of my allergy to it. Oh i added zucchini because it is in season. My hubby has said at least 4 times during dinner..."this is good!" Definitely making this again.

Way way too salty-too much soy sauce.  Would make with chicken broth next time and a dash of soy to the taste.

Way too much soy sauce. If I try to make it again, I will reduce the soy sauce by at least half.

followed the directions and way to salty and I like salt maybe I would try 1/8 cup of soy

OMG! I just tried this tonight. Fabulous! My husband absolutely loved it. The only changes I made was to use 1/4c soy sauce, 1/4c chicken broth and omit the salt. I will be making this again with various protein options.

It was delicious!  I cut all measurements down since only making for me - can't wait to make full portion for my family and friends! 🔥

https://streaming.hearstdigitalstudios.com/dfff7e26-99fc-436f-ac34-6317ee49decf/video_rover_16x9_1080p_hd_1589907417_41363.mp4

You'll feel like a pro after whipping this up.

Shrimp Stir Fry That Outdoes Takeout

This easy stir-fry is full of vegetables and tender chicken, and one of the best stir-fry sauces I&#x27;ve ever tasted! Easily one of my favorite meals of the year, you are not going to want to miss this one!

Chicken and Eggplant Stir-Fry

chicken broth

soy sauce

chili garlic sauce

garlic

mirin rice wine

fish sauce

avocado oil

chicken breast, cubed

sweet onion, sliced

salt

asparagus

eggplant

large bell pepper, sliced

cilantro

Combine all of the sauce ingredients and set...

Combine all of the sauce ingredients and set aside.

Make sure all of your vegetables and meat...

Make sure all of your vegetables and meat are prepped and ready to go, and within reach.

Place the oil into your wok or skillet...

Place the oil into your wok or skillet and heat over high heat.

Season your chicken with the salt and pepper.

When the oil is shimmering but not quite...

When the oil is shimmering but not quite smoking, add in your chicken breast and the onion. Stir constantly until the chicken is no longer pink on the outside, or about 5 minutes. If your wok isn't big enough you may have to cook in batches so you don't overload your cooking surface.

Remove the chicken from the wok, drain any...

Remove the chicken from the wok, drain any liquid that remains, and add the rest of the oil. Let it heat and then cook the vegetables in batches until they are crisp-tender.

Place all of the meat and vegetables back...

Place all of the meat and vegetables back in the pan over medium-high heat. Give your stir-fry sauce a stir and then pour it into the pan.

Stir the mixture constantly until it is thickened....

Stir the mixture constantly until it is thickened. Remove from heat and serve over rice.

Put together four adult sized lunches in just 30 minutes with this Meal Prep Veggie Stir Fry, and you'll have produce-packed, plant-based lunches to enjoy all week long!

Meal Prep Veggie Stir Fry

water

rice wine vinegar

cornstarch or arrowroot powder

ginger root

red pepper flakes,

Water

green bell pepper, cut into bite-sized pieces

red bell pepper, cut into bite-sized pieces

white onion,

crimini mushrooms, sliced

(14 ounce) can baby corn, drained and halved

green onions and sesame seeds,

In a small mixing bowl, whisk together all...

In a small mixing bowl, whisk together all the sauce ingredients until well-mixed. Set aside.

Heat a wok or other large, deep skillet...

Heat a wok or other large, deep skillet over high heat. Fill with 1/2 inch of water, and then add the broccoli. Steam the broccoli until just bright green and slightly tender, about 5 minutes. Remove broccoli with slotted spoon and set aside, drain remaining water, and wipe wok clean.

Return wok to high heat, and add in...

Return wok to high heat, and add in the avocado oil. Add in the red and green bell pepper, and cook for 1 minute. Then add in the onion and garlic and cook for an additional minute. Add in the mushrooms, and cook until the mushrooms begin to soften and darken, about 5 minutes. Then add in the baby corn and broccoli and stir well.

Stir the sauce again, and then pour over...

Stir the sauce again, and then pour over the stir fry. Heat until just thickened, about 30 seconds, and then remove from heat.

Scoop 1 cup of rice, quinoa, or stir...

Scoop 1 cup of rice, quinoa, or stir fry noodles into a food storage container. Then add in 1/4 of the stir fry mixture. Sprinkle with sesame seeds. Place sliced green onions in a small, airtight container with the stir fry.

Let containers cool, with lids open, for about...

Let containers cool, with lids open, for about 15 minutes, then cover, and store in fridge for up to a week.

To reheat in microwave: Remove lid and green...

To reheat in microwave: Remove lid and green onions, and microwave stir fry and rice at full power for 1-2 minutes, stopping and stirring halfway through. Once hot, sprinkle on sliced green onions and serve.

https://www.youtube.com/watch?v=0sNOjguGqzs

BUY THE CONTAINERS HERE (aff): http://amzn.to/2z1zKLq

Save time and eat healthy with this Meal Prep Healthy Veggie Stir Fry! It's vegan, it's healthy, and it takes about 30 minutes to make a full week's worth of lunches!

Full recipe: https://wholefully.com/meal-prep-veggie-stir-fry/
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Meal Prep Healthy Veggie Stir Fry

Delicious Mongolian Beef recipe that is easy, delicious, and totally satisfying. 

Mongolian Beef

canola oil

steak (flank, New York strip, flat iron, skirt, etc)

onion powder

garlic powder

green onions, chopped (green parts only)

Place 1 tablespoon of oil into a pan...

Place 1 tablespoon of oil into a pan over medium heat. Saute garlic for 30 seconds, or until fragrant. Add the ginger, soy sauce, water, and brown sugar. Simmer for 3-5 minutes, or until the sugar is fully dissolved and the sauce has slightly thickened.

Slice beef into 1/2 inch thick slices, against...

Slice beef into 1/2 inch thick slices, against the grain. Season liberally with salt, onion powder, and garlic powder. Lightly coat the seasoned beef in cornstarch, and let it sit while you preheat your pan.

Add a few teaspoons of oil to a...

Add a few teaspoons of oil to a non-stick pan and place it over medium-high heat. Lightly sauté the sweet onions until they are tender.

Remove, add enough oil to thinly cover the...

Remove, add enough oil to thinly cover the bottom of your pan, and turn the heat up to high. You want the oil JUST under the smoking point.

When the pan and oil are hot, add...

When the pan and oil are hot, add the beef in batches. Cook for a minute or two, and then turn. You want to sear the sides and add some color, but not cook it all the way through.

Remove from the pan once seared and drain...

Remove from the pan once seared and drain off excess oil into a heat-proof container.

Add the beef and sweet onions back into...

Add the beef and sweet onions back into the pan and pour the sauce in.

Bring the container up to a high simmer...

Bring the container up to a high simmer and cook until the sauce is thickened.

Stir in the green onions last.

Serve hot over rice.

I love this quick and easy stir fry recipe so much! It tastes amazing and it's so much healthier than take-out. This is the perfect recipe for hectic nights when you want something flavor-filled but don't want to spend an hour cooking!

Quick and Easy Stir-fry

chicken

stir fry vegetables

Hot cooked rice (about 6 cups cooked)

honey

vinegar

red pepper flakes (optional)

Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add the oil and heat for 30 seconds. Add the chicken and cook until the chicken is cooked through and no longer pink in the center.

While the chicken is cooking, add all of the sauce ingredients to a quart mason jar, add a lid, and shake well to combine.

When the chicken is cooked through, reduce the heat to medium and pour the sauce over the chicken. Stirring continuously, cook until the sauce thickens and the color changes from a muddy brown to a cleaner, reddish color. This should take about 3 minutes.

Add the frozen vegetables, and cook until the veggies are heated through.

Serve the chicken, sauce, and veggie mixture over hot cooked rice, and garnish with chopped green onion and sesame seeds if desired. Enjoy!

This was fantastic &amp; so quick!  Wish I’d read the comments &amp; halved the sauce, but will do that next time. Will make this again, for sure.  I used coconut aminos instead of soy sauce…best stir fry sauce I’ve made!  Thanks!

OMG!! So delicious!!! My husband’s first bite was followed by “Mmmm!” which I took as a win! Cooked a chicken in the crock pot all day and used that meat with frozen stir fry veggies. Super easy &amp; quick!!! Thank you for this!!!

I think this made too much sauce but my family loved it.  I think I may 1/2 the sauce next time so the veggies and meat aren’t swimming in it.  I used 2 packages of Birds Eye 10.8 oz frozen vegetables (broccoli, carrots, sugar snap peas and water chestnuts).

I made this tonite. I halfed the recipe since I had about 1 lb of chicken. The sauce does change right before your eyes from muddy brown to glossy and gorgeous! I’ll be making this again for sure. Super easy and fantastic!

Made this tonight, it was delicious!  Excited to try allllllll the things here, thanks so much!

Yummy, this sounds so yummy!!

Have a nice weekend!
Cheers, Lisa | sustainable solo travel blog

Love this recipe! It's now in our rotation of family favorites. I did change one thing and that was to cut the amount of cornstarch in half (but all of the other sauce ingredients I used in the full amount in the recipe). I felt like the sauce wasn't "saucy" enough with the full amount of cornstarch, but that is definitely personal preference. If you want a quick and easy stir fry recipe, this one is great!

This is a delicious, no-fuss stir fry that is quick to make. I used white wine vinegar, a pinch of red pepper flakes and put the marinade in the fridge as suggested. It turned out wonderfully. My family loved it!

My husband cannot stop loving on this recipe - and he is picky! I made it tonight for the first time and halved the recipe as we only had 1lb of chicken and it was perfect.  Everything about it.  Consistency.  Spice level (medium).  Not too salty.    Also not too sweet.   We didn’t have regular white vinegar so used champagne vinegar.  Beautiful.  I can’t think of one change I would make!  Thank you for sharing this recipe!!

Delicious! I didn't have honey so I substituted with brown sugar. Loved it!

I made this tonight and it was so easy and delicious. I used almond flour instead of corn starch and the sauce still turned out great. It's very sweet with all the honey, but we loved it.

This easy and delicious beef stir fry takes 15 minutes to prepare. Learn how to create this delightful recipe with no fuss, no fancy ingredients, and very little time. Plus, it&#039;s the best way to use up leftover ingredients.

Beef Noodle Stir Fry

(15.8 ounces) - Fresh Udon Noodles

Cumin Seeds

Coriander Seeds

Garlic Cloves, Thinley Sliced

(14 ounces) - Beef Fillet, Thinly Sliced

(7.05 ounces)

Tbsp (40 milliliters) - Soy Sauce

Tbsp (40 milliliters) - Oyster Sauce

Spring Onion (Scallion), Thinly Sliced

Coriander (Cilantro) To Serve

Heat Noodles

Place the fresh udon noodles in boiling water, sit for 10 minutes, and drain. 

Toast Spices

Place a pan or wok over medium-high heat and add the Szechuan peppercorns, cumin seeds, and coriander seeds. Toast for 1 ½ minutes or until golden and cracking. Remove from heat and grind to a powder using a spice grinder or mortar and pestle. 

Stir fry Beef

Place the same wok over high heat. Add the garlic and stir fry for 40 seconds to 1 minute. Add the sliced beef fillet and stir fry for 2 ½ minutes. Add the ground spices and stir fry for another 1 minute. 

Stir Fry Sauce

Add the bok choy, soy sauce, and oyster sauce, stir to combine, and cook for 1 - 1 ½  minutes. Add the noodles, mix well until everything is incorporated, and add the chilli flakes (optional).

Serve

Remove the wok from the heat and serve in bowls. Garnish with thinly sliced spring onion (scallion), chilli flakes &amp; coriander (cilantro). Dig in.

Awesome, Dan! I'm so glad you and your family have been enjoying the recipes.

Jack, you’re fast becoming a legend in our house! Quick, delicious and the Szechuan pepper really made it stand out. We all really enjoyed it. Thanks.

Top 6 homemade stir fry recipes from across the web

The most viewed homemade stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shrimp Stir Fry

Chicken and Eggplant Stir-Fry

Meal Prep Veggie Stir Fry

Mongolian Beef

Quick and Easy Stir-fry

Beef Noodle Stir Fry

Top 6 homemade stir fry recipes from across the web

The most viewed homemade stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Stir Fry

Chicken and Eggplant Stir-Fry

Meal Prep Veggie Stir Fry

Mongolian Beef

Quick and Easy Stir-fry

Beef Noodle Stir Fry

The most viewed homemade stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine