stir frying recipes

Chicken and Broccoli Stir-Fry

chicken breast (about 2 breasts), cubed

scallions,

sugar

dark sesame oil

dry sherry

soy sauce

garlic,

ginger,

cornstarch

salt and black pepper

water

vegetable oil

broccoli

hoisin sauce

Ttoasted sesame seeds, for serving, optional

Jasmine rice, for serving, optional

Shrimp Stir-Fry

butter

olive oil

jumbo shrimp,

zucchini,

large ears of corn, kernels removed

red grape tomatoes, sliced in half lengthwise

yellow grape tomatoes, sliced in half lengthwise

Salt and black pepper

basil leaves, cut in chiffonade

Parmesan shavings

lemon

Rice or pasta, for serving, optional

Oyster Sauce Chicken with Bok Choy

chicken

salt

white pepper

vegetable stock

oyster sauce

Guilin chili sauce

peanut oil

Shaohsing rice wine

fresh shiitake mushrooms, sliced

baby bok choy,

For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.

For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.

For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.

Spicy Veggie Stir-Fry

spaghetti

Sesame oil,

Low-sodium soy sauce, for drizzling

soy sauce, plus more if needed

vegetable broth

brown sugar

sriracha (more or less to taste)

ginger

yellow onion,

red bell pepper,

yellow bell pepper,

baby corn, drained, corn halved crosswise

broccoli,

Sesame seeds,

green onions, sliced

For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.

For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.

Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.

While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.

Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

Excellent flavor! I will definitely make this again.

I followed this recipe closely, and it was amazing. It creates a super thick and spicy sauce that is extremely flavorful. I served it over brown rice which was delicious. This recipe rivals takeout! It was requested again three days later in my house so it's a keeper! 

Made it with shrimp and added snap peas and carrots everyone loved it

A bit spicy for us...I only used half the Sriracha and it was still hot! We used some pineapple juice I had on hand to cut it down a little. Next time I will cut it all together! But otherwise I added mushrooms instead of broccoli and added shrimp. Really good flavor! 

Such a great idea. I made this kit for my son and his fiancé when they moved into their own place and have a tiny kitchen, along with a link to the recipe video. I see it as more of an idea than a recipe bcz you can put in any ingredients you like. Add a protein, switch out the pasta for rice or just skip it. Ree’s sauce is delish but you can use a bottled sauce instead. 

Excellent.  Added sliced mushrooms and shrimp and thinly sliced pork, then served over rice noodles. Easy dinner.

A great recipe. Way too much  <div><span>sriracha. I used two teaspoons, and it was still a little spicy. The sauce was a little thick. Next time I would reduce the cornstarch. Definitely, a keeper with some adjustments. </span><br /></div>

This recipe is DELICIOUS! I used a bag of frozen stir fry veggies and I used chicken broth instead of vegetable broth and diced up some boneless skinless chicken breast and threw that in. ONE THING I would do next time would be to add in ONE tablespoon siracha instead of TWO. I like spicy things but this was a TAD too spicy with two tablespoons. BUT OVERALL IT WAS DELICIOUS!

Delicious. I substitutes pea pods for the baby corn and added chicken. My husband and son also enjoyed this recipe.

We made this last night and followed the recipe closely. It was outstanding and a real keeper. There really isn't anything that I would change. Of course, you can always use whatever vegetables you like, and add/subtract the heat, but this is a winner!

https://www.foodnetwork.com/videos/spicy-veggie-stir-fry-0258493

Dinner's at your fingertips with Ree's time-saving stir-fry meal kit.

Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.

Vegetable Stir-Fry

canola oil

red bell pepper, cored, seeded, and julienned

yellow bell pepper, cored, seeded, and julienned

red onion

half-moon sliced yellow squash

broccoli florets

baby eggplant,

tofu,

teriyaki sauce (check the label:

bok choy

mung bean sprouts

black pepper

snow peas

sesame oil

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.

In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.

Stir in snow peas and sesame oil and remove from heat. Serve immediately.

Made a half portion of this tonight with only had carrots, broccoli, sweet onion, red and green peppers and it was delicious. Made my own teriyaki sauce with 2Tbsp of low sodium soy sauce and 4 Tbsp of brown sugar with sesame seeds. I also added 1 tbsp of sherry cooking wine at the end based on another recipe and it turned out to be SO good. I guess I didn't really follow this recipe... But it inspired me...and my husband loved it!! :-)

<span>I used this recipe as a base for the first time that I've ever made Stir-Fry in my life. In addition to all the ingredients in the recipie, I added 2 chicken breasts, 5oz of Shiitake mushrooms,  1/2 cup of Cucumbers, 2 Shallots, and 1/3 cup of Scallions all thinly sliced. I also put 1 tablespoon of Ginger paste, and doubled the amount (1/2cup to 1 cup) of Teriyaki sauce. It was delicious, and a huge hit with my entire family! Even my father, who hates mushrooms and tofu, loved it. I will definitely be making this recipe again in the future. </span>

Very easy to make.  It's more of a guideline.  Use what you like or what you have.  I think it would be good to add some pasta to it!

It was very good and pretty simple to make and I  recommended it to all my friends.  I forgot to put in the garlic and it still tasted great. I also left out Mung Bean sprouts as could not find them.   I swapped out the tofu for chicken.  If you don't like certain vegetables its a great way to get them in you as I found with the spices they all pretty much tasted the same. It says it makes enough for 6 but I liked it so much I ate all of it in 3 meals.  I also had left over egg plant and made eggplant parmigiana the next day.  Can't wait to make this again!

Pretty easy, and you can substitute veggies if you want. Serve over rice or noodles if desired. Teriyaki sauce gives it the flavor, but is mild so you taste all the veggies.

So delicious! I shared with everyone I know!

Super simple, just prep your veggies and drop. I did a few substitutions with soy beans,  kale and cauliflower  in place of of the other veggies and it turned out great. Goes to show that you can use a variety of veggies with the same technique for great results.

Great vegetarian stir fry. My changes are as follows:

*Pressed extra firm tofu for 1 hour before cooking. I pan fried it in coconut oil and set aside. I added it back in at the end of the recipe. I then made recipe as written.
* I substituted portobello mushrooms for eggplant just because I don't like eggplant. I also substituted zucchini for yellow squash because I had some in my garden.
*I used the dark, toasted sesame oil for it's richer flavor.

I found that the veggies took a little longer that the recipe said to cook but it tasted great and very fresh. It is  nice, healthy, plant based meal.

Stir-Fried Thai Noodles: Pad Thai

rice noodles

fish sauce (nam pla)

tamarind juice

shrimp,

garlic cloves, finely chopped

shallots, sliced

red chile, sliced

egg,

bean sprouts

peanuts

lime,

cilantro leaves

Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.

In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.

Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.

Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

What more can you ask for?  The ingredients cost less than 10.00 and easily fed 4 people.  granted, I got my shrimp on sale at the asian market so that helps (or else it would have been less than 5.00).  Anyway, the flavor was spot-on and it was so quick to make.  The only difference I did was use palm sugar as oppsed to regular sugar (I have a LOT of Thai/Asian ingredients on hand).
As for some people thinking the fish sauce was overpowering.  It REALLY makes a difference what kind of fish sauce you use.  I find certain brands (taste of asia?) especially the ones in the grocery sroe asian aisle can be really, really fishy with no flavor.  If there is an asian market nearby, there are a number of less offensive ones (I use Tiparos--it is really mild--and only a dollar!).  In a pinch, you could probably mix anchovy paste with a little water for the same flavor profile, since most fish sauce has anchovy as a main component.  At any rate, great, fast, and easily tweaked to suit personal taste--also great "pasta" For those of us gluten intolerant folks.

Made this recipe twice, changed it a bit the second time. I thought it was a little dry the first time, so I made one-and-a-half times the sauce the second time, AND, I added a heaping tablespoon of creamy peanut butter. I used chicken instead of shrimp both times. Perfect -- better than a restaurant.

This was a very good recipe. Simple and easy, although I had a surprising amount of trouble finding fish sauce and tamarind.
I made the full amount of sauce but only used half, added a little extra sugar to cut the sour. I also added chicken, next time I make it I will double the amount of noodles and probably end up using the full portion of sauce.

This was very good and easy to make.  I also added Peanut Butter to the fish sauce.  I could not find Tamarind so i just added a little soy sauce.  I will make this again! 

I did this for a party this weekend (the theme was Thai food) and everyone loved it. 

It calls for a few too many peanuts for my taste, and a few people thought it was too spicy (although it was alright by me). 

Other than that, it's fresh, the sauce is elegant, and the ingredients weren't expensive or hard to find. I have half a bag of bean sprouts that will go bad if I don't use them, so I might just do it again tonight. 

I made this recipe for my family and it smelled amazing, but my husband took one bite and ran from the table.  With 1/4c of fish sauce, the whole dish tasted like sardines, and the aftertaste was disgusting!  If the sauce had been omitted or GREATLY reduced, the recipe probably would have been great.  But as it is written, it was a completely wasted effort that no one in the family could stomach a single bite of.  Very disappointing.

When I told my (picky eater) husband I was making Pad Thai all I got was a "raised eyebrow look".  I have printed many receipes from the Food Network but this one really compelled me to write a first review.  It was really delicious!This was very easy to prepare and the ingredients were not that hard to find (Lexington, KY area).  Would be nice to serve with egg rolls and salad with Asian dressing.  Definitely a keeper!  Janet, Versailles, KY

I used 1T of tamarind concentrate with 2T of water instead of tamarind water. Otherwise, I followed the recipe and my family loved it. I will definitely make this again.

Great taste...the hardest thing about this recipe was finding the ingredients!

I substituted 3 tbsp of Pad Thai sauce for the tamarind juice and sugar, which worked out wonderfully.

Pineapple Fried Rice

ripe pineapple, for serving rice (optional)

cooked longgrain rice,

onion,

garlic, chopped

blanched, sliced Chinese long beans

seeded, diced tomatoes

pineapple

Thai fish sauce

green onions, thinly sliced diagonally

If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.

Crumble the cold rice between your fingers to separate the grains, and set aside.

Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.

Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

I have tried so many different recipes and really liked this one. I omitted the sugar and added cashews and golden raisins and a little sirachi sauce. I didn't have time to chill the rice, but will try that next time.  Oyster sauce and white pepper are also good adds that I sometimes toss in.  Many Thai places put wedges of tomatoes as a finishing touch rather than diced stirred in. Also, others commented that they added green peas, but I only do this if I am going to Chinese fried rice, not Thai. 

Omitted fish sauce and used amino acid non gmo soy substitute, omitted tomatoes, used canned baby corn and peas, shredded carrot, omitted the sugar, doesn't need it. Diced up 2 rings of canned pinneapple for 2 people. 5 stars for me 4 for the recipe.

there are some things that are not right about this recipe....as in "not traditional like I get it at the Asian restaurants". first, the cashews are missing. second, not spicy enough, need to add 1 chili or jalepeno pepper. third, I have never seen a tomato in my pineapple rice. Peas, yes. Tomato, no.the fish sauce is traditional that a lot of posters commented on. Now personally I don't care for it myself either, so I substitute the less pungent oyster sauce.  And as noted above, added toasted unsalted cashews (1/2 cup), 1 diced jalepeno or chili pepper and used peas instead of tomato.

This was so good!  It was my first experience making fried rice and I found it quite easy. There's a fair amount of prep, but the cooking part goes pretty quick. The fish sauce is definitely pungent, and I was a little hesitant after reading reviews, but using only 1 1/2 Tb the recipe was almost lacking.  I would definitely add soy sauce for the omitted fish sauce next time.  I didn't have beans, so those got left out, but this rice turned out great!! A keeper for sure.  

My family liked this very much. The recipe is so simple that I was pleasantly surprised by how good it was. We weren't crazy about the smell of the fish sauce, however- very pungent. I used 2 T spoons of it and one T soy sauce.  Would not have minded more pineapple, either. We added a thinly sliced chicken breast and some shrimp for protein that I cooked before-hand.

My family liked this rice, but I didn't care for it because of the fish sauce.  
The taste of fish sauce doesn't bother me that much, but the smell makes me nauseous and I could smell it in every bite.  I gave the recipe four stars because my family really liked it, but don't make this if you don't like the taste or smell of fish sauce.  You could substitute soy sauce instead, but it wouldn't taste the same.

This was a great rice dish.  I didn't have the Chinese long beans, so I just omitted them and I don't feel it impacted the taste.

I didn't have a pineapple, but I did have canned juice, so I substituted about four ounces of juice; also left out the sugar since the juice was sweet. My family loved it!

Oh, this is delicious. There's not much else to say. Make sure that your rice cold. It helps to refrigerate for a day or two. YUM!

This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.

Mongolian Beef

(750 grams) flank steak,

(16 grams) cornstarch

baking soda

(30 milliliters) water

(30 milliliters) vegetable oil

(45 milliliters) oyster sauce

(45 milliliters) hoisin sauce

(30 milliliters) soy sauce

(4 grams) cornstarch

(2.5 milliliters) white vinegar

garlic

(45 milliliters) vegetable oil

green bell pepper,

chiles

Jet Tila's Food Network Kitchen's Mongolian Beef as seen on Food Network

For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.

For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.

Transfer to a platter and garnish with the scallion greens.

Fantastic recipe! It was very delicious and relatively quick to make. We agreed that one thing we will do next time is cut down on the salt. Thank you for sharing. 

Great meal!  Relatively easy to do even during the week after work. A little bit of pre prep goes a long way with this one.  Overall great recipe. 

Really good dinner. Turned out really well even on a weeknight and in a rush. I didn’t elven need to marinate the steak for hours... I just had it Marinated it while I was prepping the veggies. 

Definitely one of the better recipes I have tried for a “healthier”, at-home alternative to ordering Chinese. I added water chestnuts which gave this some texture/crunch. Marinating the steak also made a huge difference to the outcome of the meal. 

My only comment is it was pretty dang salty. I think a touch of honey in the sauce would make a world of difference.

Made this dish many times, family just loves it!

This recipe is a 10 for sure. I was worried about the cubes of beef vs. the cut you usually see in restaurants. The marinade works wonders though, and the meat is tender and juicy! We loved getting to use the bell peppers and Thai chilies (dried) from our garden in such a delicious dish! We’ve made the dish twice already, and I have a feeling it’ll be a regular go-to for us!  

Very salty! Added some tangerine juice to the sauce to help cut the sodium.

Classic Bean Sprout Stir Fry

Peanut oil

scallions

bean sprouts, hair removed

In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

This is a quick and tasty vegetarian dish that's easy on the budget, too.

This was a very easy, fast and delicious dish. I actually added a little sesame oil, fresh shitake mushrooms, and a pinch of salt and pepper.  When just about done i added a good dash of lite soy sauce.  Yummy!!!  My family loved it! 

I had all the ingredients on hand.  I didn't bother with the "hair" on the sprouts.  I added about a teaspoon of garlic chili sauce, finished the sprouts with some finely chopped cilantro, and served it with jasmine rice, pan seared tilapia and a freshly cooked mango chutney.  WOW!  Thanks so much Chef Tsai!

We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.

15-Minute Stir-Fried Steak Tacos

skirt steak

chili powder

oregano

corn tortillas

Sour cream, guacamole, salsa verde, pico de gallo and shredded Mexican-blend cheese,

Chef Name: Food Network Kitchen

Full Recipe Name: 15-Minute Stir-fried Steak Tacos

Talent Recipe: 

FNK Recipe: Food Networks Kitchen’s 15-Minute Stir-fried Steak Tacos, as seen on Foodnetwork.com

Project: Foodnetwork.com, Beat the Clock Dinners / Thanksgiving

Show Name: 

Food Network / Cooking Channel:

Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.

Top 40 stir frying recipes recipes from across the web

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

Top Tags

Chicken and Broccoli Stir-Fry

Shrimp Stir-Fry

Oyster Sauce Chicken with Bok Choy

Spicy Veggie Stir-Fry

Vegetable Stir-Fry

Stir-Fried Thai Noodles: Pad Thai

Pineapple Fried Rice

Mongolian Beef

Classic Bean Sprout Stir Fry

15-Minute Stir-Fried Steak Tacos

Sweet and Sour Shrimp

Chicken Stir-Fry

Teriyaki Salmon Stir-Fry

Chicken Stir-Fry

Fried Rice with Peas and Carrots

Tofu and Pork Stir-Fry

Shrimp with Garlic Sauce

Chicken Chow Mein

Shrimp and Bell Pepper Stir Fry

Quick, Spicy Leek and Shrimp Stir-F...

Spicy Shrimp, Celery, and Cashew St...

General Tso's Chicken

Beef Fried Rice

Ground Turkey Enchilada Stir-Fry wi...

Sweet Napa Cabbage with Pasta

Spicy Sichuan Beef Stir-Fry

Stir-Fry Cabbage

Teriyaki Beef Stir-Fry

Honey Plum Soy Stir-Fry

Hainanese Chicken Rice

Classic Lo Mein (Noodles)

Pat's Broccoli and Chicken Stir-Fry

Simple Broccoli Stir-fry

Spicy Turkey and Green Bean Stir-Fr...

Five Spice Beef and Pepper Stir-Fry

Danny Chan's Steamed Salmon with Le...

Pasta Stir-Fry

Traditional Mandarin Fried Rice

15-Minute Tofu and Vegetable Stir-F...

Freezer Bag Chicken Fajita Stir-Fry

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