stir fry recipes

Skip take out and make these easy and addictive Chicken Yakisoba noodles that are full of chicken and vegetables, and drenched in a sweet and tangy sauce!&nbsp;

Homemade Chicken Yakisoba

cabbage

onion

carrots (0.25)

broccoli (0.70)

ginger

chicken breast (1.66)

Tbsp vegetable oil (0.08)

tsp sesame oil, optional (0.19)

soy sauce (0.24)

worcestershire sauce (0.20)

Tbsp ketchup (0.05)

Tbsp sriracha (0.26)

Tbsp sugar (0.02)

Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.

Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).

Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.

In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

With snow peas, bell peppers, and green onions, this stir fry is so much better than takeout from Delish.com.

Crispy Pork Stir Fry

c. white rice

lb. pork, thinly sliced and cut into 1/4" strips

kosher salt

cornstarch

garlic, chopped

anchovy fillet, chopped

ginger,

brown sugar

soy sauce

black pepper

snow peas, chopped

red bell pepper, cut into 1/4" strips

green onions, chopped

This is one of all time best Chinese recipes I've ever made.  Finally a dish I can make at home that truly tastes like it is from a high quality Chinese restaurant.  It might say four servings, but it fed two hungry guys with no leftovers.  I did double the sauce and used it all.  It was FANTASTIC!  You have to try this, even though it is a bit of prep.  I did the pork strips first and dredged them in corn starch to give them plenty of time.  Much crispier that way.  Anchovy past is a wonderful idea, and can't imagine EVER skipping anchovy for that extra layer of taste.

This is a delicious dish. I doubled sauce, but other than that followed the recipe as written. 
My prep time was a longer than 10 minutes, but cook Rome was about spot on.

This was great and a wonderful change from my usual stir fry.  I left out the anchovy sauce because we don't like fish at all in our house and it still came out great!

I made it tonight using broccoli florets rather than snow peas, added thinly sliced onion, and doubled the garlic. Added more chicken broth to the sauce and included an anchovy. Absolutely delicious!!! The pork was crispy and the sauce was better than any I've had in a restaurant. I'll try it with chicken, beef, and tofu.

This was excellent ! I have never eaten an anchovy nor wanted to, but  based on recommendation I used in my sauce and it was excellent ! I made double the sauce but found I didn’t need it . To ensure crispy pork I cut thin , cover with half 1/3 of cornstarch and let sit . Then I had the remainder and toss right before cooking . This was great !

Instead of the anchovies I used fish sauce

Absolutely amazing!! I doubled the sauce and changed up the veggies a bit! I used tri peppers, baby corn, bok choy, water chestnuts, sugar peas and broccoli then served over rice noodles tossed in the extra sauce! My family said it was better than take out! Huge thumbs up!

Delicious!  I skipped the anchovy and used green beans in place of peas.  Will make this again.

Oh gosh this was yummy! Made with noodles and doubled the sauce so they’d be juicy & it worked out nicely. There’s 2 of us & none left! Thank you! 🙏

It was soooo delicious. I only had half a pound of pork but followed the reviews and kept the sauce amount the same. I am IN LOVE with this recipe. To the sauce, I added some gochujang and oyster sauce and it gave it a bit of kick. It took literally 25 mins and was so easy to make. I would highly recommend.

"Cooked until no longer pink and crispy" is a tad confusing. Great recipe though, thanks.

easy to prepare and very good! so good I made it twice last week and again today.  you don't taste the anchovy at all.

Can’t figure out how to make this dish crispy

Adding orange to this pork stir-fry is a revelation - it tenderises the meat and adds a real depth of flavour.

Soy and orange pork stir-fry with egg noodles

(80 milliliters) orange juice

(60 milliliters) dark soy sauce

honey

garlic cloves, finely chopped

pork fillet,

pkt dried egg noodles

sunflower oil

spring onions, cut into 3cm lengths

baby choy

sesame seeds

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

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Looking for interesting, healthy ways to increase your vegie intake? Do it Asian-style with this bright and spicy meal.

Five-spice vegetable stir-fry

cornflour

Chinese rice wine (shaohsing) or dry sherry

caster sugar

five-spice powder

vegetable oil

red capsicums, thinly sliced

yellow capsicum, thinly sliced

trimmed,

fresh shiitake mushrooms, thinly sliced

(275 grams) white medium grain rice, steamed, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977464232001&=domain=del

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Nothing could be easier than this quick crispy chicken, chilli and basil stir-fry.

Crispy chicken, chilli and basil stir-fry

peanut oil

chicken thigh fillets (skin on)

spring onions (pale part only), sliced

ginger, grated

tbs kecap manis (Indonesian sweet soy sauce)

tbs fish sauce

(60 milliliters) Chinese rice wine (shaohsing)

tbs sambal oelek (Indonesian chilli paste)

carrots,

sugar snap peas

(75 grams) roasted unsalted cashews

basil rice

This speedy stir-fry is full of fabulous Asian flavours.

Stir-fried char siu pork mince with broccolini

(400 grams) medium-grain rice

olive oil

tsp grated ginger

pork mince

(125 milliliters) Chinese rice wine (shaohsing) or dry sherry

tbs brown sugar

(80 milliliters) char siu sauce

tbs dark soy sauce

broccolini, trimmed, blanched

(75 grams) unsalted roasted peanuts, chopped

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6227914215001&=domain=del

5348771529001-6227914215001

This low carb, keto friendly stir fry has ground beef and shredded cabbage cooked in a slightly spicy sauce. With just 7 ingredients, it only takes 30 minutes to prep and cook. For more easy recipes, visit One Pan Meals.

Ground Beef Cabbage Stir Fry

beef ((Note 1))

(9-ounce) package raw coleslaw ((Note 2))

scallions, thinly sliced ((Note 3))

soy sauce ((Note 4))

sriracha ((Note 5))

black sesame seeds

Prepare Sauce: Stir soy sauce and sriracha together with spoon in small mixing bowl until smooth. Set aside.

Cook Beef &amp; Cabbage: Cook ground beef in large pan (Note 6) over medium-high heat until browned and crumbled, breaking up meat with stiff utensil, about 5 minutes. Leaving beef and fat in pan, stir in coleslaw mix until cabbage is wilted and tender, about 5 minutes.

Add Finishings: Reduce heat to medium-low. Stir in prepared sauce (soy sauce and sriracha) and ginger until well-mixed, about 1 minute. Turn off heat. Stir in sliced scallions, and optionally garnish with sesame seeds (Note 7).

Serve: Serve promptly while hot (Note 8).

Looking for a beef stir fry recipe? This Ginger Beef Stir-Fry with Ramen recipe from Delish.com is the best.

Ginger Beef Stir-Fry with Ramen

c. low-sodium soy sauce

tbsp. rice vinegar

Garlic clove, minced

fresh ginger, minced

red chili flakes

flank steak, sliced

carrot,

lb. green beans,

packs cooked ramen noodles, seasoning packets discarded

This dish was pretty good, except it was WAY WAY WAY TOO SALTY. I wish I had read the reviews before making.

Mongolian Beef and Broccoli (Low Carb and Keto Chinese) is better than takeout! You&#x27;ll love our healthy version of this popular Chinese recipe. Tender beef and broccoli, with a sweet and savory ginger sesame sauce, make this dish amazing! 

Mongolian Beef And Broccoli (Low Carb and Keto)

xanthan gum or 2 tsp cornstarch

olive oil oil

broccoli florets

salt

pepper

garlic, minced

scallions, diagonally sliced 1" pieces

ginger paste

coconut aminos sauce (keto-friendly), tamari (keto-friendly), or soy sauce

sugar sugar brown sugar

sesame oil

red pepper flakes

In a small bowl, dissolve xanthan gum in...

In a small bowl, dissolve xanthan gum in 2 tsp olive oil and set aside.

In a covered microwave-safe dish, steam broccoli florets...

In a covered microwave-safe dish, steam broccoli florets with 1/4 cup water, 3 to 4 minutes until they are crisp-tender when pierced with a fork. Drain water and set aside.

Dry beef and place in a small bowl....

Dry beef and place in a small bowl. Sprinkle with salt and pepper and toss to coat all of the beef.

Heat oil in a large skillet over medium-high...

Heat oil in a large skillet over medium-high heat until the pan is hot. Lay slices of meat in the skillet, so they are flat. Cook meat until brown, turn over, and brown the other side. Approximately 2 minutes total. Do not overcrowd the pan. Work in small batches if you have to. Set meat slices aside and cover with foil.

Add garlic and scallions to the skillet and...

Add garlic and scallions to the skillet and saute for 1 minute.

Add ginger paste, soy sauce, brown sugar, sesame...

Add ginger paste, soy sauce, brown sugar, sesame oil, red pepper flakes, and xanthan gum mixture. Stir until the sauce starts to thicken.

Turn off heat, add beef, broccoli, scallions, and...

Turn off heat, add beef, broccoli, scallions, and sesame seeds. Stir until combined. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/lswlfkngxktcvsyb5ykf.mp4

Mongolian Beef and Broccoli is so delicious and loaded with flavor! A low carb and keto beef and broccoli recipe that is perfect when you're craving Chinese takeout but want to stay healthy! This healthy recipe is made with tender beef and broccoli and a yummy Asian sauce perfect over cauliflower rice!  #seekinggoodeats #keto #lowcarb #beef #broccoli #dinner #chineserecipe #skillet #healthydinner #sugarfree #asianrecipe

Mongolian Beef and Broccoli (Low Carb  Keto)

A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce

Sichuan pork, broccoli & cashew stir-fry

garlic clove, thinly sliced

Tenderstem broccoli,

red onions,

toasted unsalted cashew

tbsp dark soy sauce

tbsp vinegar

tbsp rice wine

chilli bean sauce

tbsp liquid chicken stock

golden caster sugar

<p>In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.</p>

<p>Fry the garlic until golden – about 30 secs – then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.</p>

Low in calories, this Asian dish of beef and bok choi noodles is also quick, simple, healthy and filling.

Beef and bok choi noodles

dried medium egg noodles

lean beef steak,

tbsp light soy sauce

oyster sauce

Chinese rice wine

tsp rice wine vinegar

fine matchsticks

bok choi,

Bunch spring onions,

beansprouts

Bring a large pan of lightly salted water to the boil. Add the noodles and cook for 4 minutes, until just tender. Drain and set aside.

Cut the steak into thin slices, about 2cm wide. Spread out on a plate and season. In a small bowl, mix together the soy sauce, oyster sauce, rice wine and vinegar. Set aside.

Heat the oil in a wok or large, non-stick deep frying pan over a high heat. Add the steak and stir-fry for 1 minute, until just cooked. Lift out with a slotted spoon and set aside. Add the ginger, bok choi, spring onions and beansprouts. Stir-fry for 1 minute.

Return the beef to the pan along with the noodles, soy and oyster sauce mixture and the toasted sesame oil. Briefly toss together, until heated through. Serve in warmed shallow bowls.

Everyone loves stir-fried noodles and this version with beef and greens is no exception.

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Top 29 stir fry recipes recipes from across the web

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

Top Tags

Homemade Chicken Yakisoba

Crispy Pork Stir Fry

Soy and orange pork stir-fry with e...

Five-spice vegetable stir-fry

Crispy chicken, chilli and basil st...

Stir-fried char siu pork mince with...

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Ginger Beef Stir-Fry with Ramen

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Chilli crab

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General Tso's Chicken

Nasi goreng (Indonesian fried rice)

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