My favorite 14 Recipes for Stir fry

Stir fry recipes are what I make when I want a healthy, easy, flavorful meal.

Not to mention they are quick to make, a great option for those busy weeknights when you don’t have a lot of time, but want something great, and homemade on your plate.

In this post, I will share my cornerstone stir fry recipes that I often make at home.

The 14 Best Stir fry Recipes

1. Chicken Teriyaki Stir Fry

When the mood strikes me to make a tasty stir fry, I like to combine chicken, peppers, broccoli, snap peas and sesame seeds. I start with some tender chicken pieces and add a bit of color in the form of bell peppers and broccoli florets.

Then, I add the snap peas for a little extra crunch before I sprinkle it all with a handful of sesame seeds. I love how it looks with all these different textures and colors.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup teriyaki sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame seeds (optional)
• 2 green onions, chopped
• Cooked rice or noodles (for serving)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.

2. Toss in the sliced chicken breasts and cook until no longer pink, about 5-7 minutes. Remove the chicken and set aside.

3. In the same pan, add broccoli, bell peppers, snap peas, and carrots and stir-fry 3-4 minutes, or until tender-crisp.

4. Once the vegetables are tender, add the garlic and ginger, and stir-fry a further minute or two until aromatic.

5. Place the chicken in the skillet and pour in the teriyaki sauce and soy sauce. Stir to combine and cook for another 2-3 minutes until the sauce has thickened and everything is coated.

6. Serve the Chicken Teriyaki Stir Fry atop cooked rice or noodles. Sprinkle with sesame seeds, and chopped green onions if desired.

2. Beef and Broccoli Stir Fry

When whipping up a healthy and quick meal, I often choose a dish that balances salty and sweet. Delicious beef strips and young broccoli florets are the key ingredients for a healthy and savory meal.

Garlic and ginger play a part in that wonderful taste too.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 3 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Cooked white rice (for serving)

Instructions

1.In a large skillet or wok, heat 1 tbsp vegetable oil over high heat. Saute the beef the remove.

2. In the same sauté pan, heat the remaining tablespoon of oil, add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.

3. Add the broccoli florets to the skillet and stir-fry 4-5 minutes until tender-crisp.

4. Place the beef back in the skillet and pour in the beef broth, soy sauce and oyster sauce. Stir until everything is mixed.

5.  then season it with the black pepper and the red pepper flakes, if using.

6. Serve the beef and broccoli stir-fry over cooked white rice. Enjoy!

3. Shrimp and Asparagus Stir Fry

Combining the fresh, crisp asparagus with plump shrimp, is one of my favorite recipes.

To this, I add a splash of soy sauce, and a light drizzle of sesame oil, for a pungent edge, and then add a few cloves of garlic for an aromatic touch.

I always use green, red and yellow bell peppers in any stir fry, combined with a piece of ginger to give it an extra punch.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste
• 2 green onions, sliced for garnish
• Sesame seeds for garnish (optional)

Instructions

1.  In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the shrimp and sauté 2-3 minutes until pink and opaque. Remove and set aside.

2. Add the asparagus into the same wok and cook for 2-3 minutes or until tender but still crisp.

3. Peel and slice the garlic and ginger, then add to the wok and stir-fry for 30 seconds until fragrant.

4. Put the shrimps back in the wok and add soy sauce, oyster sauce and sesame oil. Stir-fry to mix all the ingredients.

5. Stir in the cornstarch slurry and cook until the sauce thickens to coat the shrimp and asparagus, about 1-2 minutes.

6. Add salt and pepper to taste. Garnish with green onions and sesame seeds (if using) and serve immediately.

4. Tofu and Vegetable Stir Fry

My guilty pleasure is a big stir fry of tofu and vegetables. You need fresh bell peppers and fresh broccoli and snow peas.

The flavors can be built with aromatic garlic and ginger, and soy sauce.

Ingredients

• 1 block firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1/4 cup vegetable broth
• 1 scallion, chopped (optional for garnish)
• Sesame seeds (optional for garnish)
• Cooked rice (optional for serving)

Instructions

1. Press the tofu to remove as much moisture as possible and cut the tofu into 1-inch cubes. Dredge the tofu in the soy sauce and cornstarch so that the cubes are evenly coated.

2. In a large skillet or wok over med-high heat, heat 1 tbsp vegetable oil and add the tofu. Brown on all sides until they are golden and crispy, about 7-9 minutes. Remove tofu from the skillet and set aside.

3. Heat the remaining tablespoon of vegetable oil, in the same skillet. Add the bell peppers, broccoli and snap peas and stir-fry the vegetables for 3-4 minutes until they’re tender-crisp.

4: Add the minced garlic and ginger and cook for a further minute until fragrant 4: Add the minced garlic and ginger and cook for a further minute until fragrant.

5. Put the tofu back into the skillet, then pour in the hoisin sauce, sesame oil and vegetable stock, and stir all together to coat the tofu evenly. Cook on the stove for another 2-3 minutes to warm up.

6. Finely chop the scallions and sprinkle over, along with the sesame seeds, if used. Serve with hot steamed rice immediately.

5. Sweet and Sour Pork Stir Fry

It’s possibly the first thing I think of when I’m hungry and need a meal that’s going to be delicious and satisfying. When you have soft, juicy pork, peppers, pineapple and onions all working together on your plate with just the right amount of salt and sweetness, you get a ton of flavors and textures all in one bite.

I love the irresistible combination of soy sauce, rice vinegar and a little bit of brown sugar that flavors the sauce.

Ingredients

• 1 lb (450g) pork tenderloin, cut into bite-sized pieces
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup pineapple chunks (fresh or canned)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, cut into chunks
• 1/2 cup cornstarch (for coating pork)
• Salt and pepper to taste
• 2 tablespoons soy sauce
• 1/3 cup ketchup
• 1/3 cup rice vinegar
• 1/4 cup brown sugar
• 1/2 cup water
• 1 tablespoon cornstarch (for sauce)

Instructions

1. Dip the pork chunks into the bowl of cold water, then toss with the 1/2 cup cornstarch, salt and pepper.

2. Heat 2 Tbsp vegetable oil in a large pan or wok over medium heat. Add the seasoned pork pieces, stirring and flipping them occasionally, until they are golden brown and cooked through. Let cool, then chop and set aside.

3. In the same pan, add a bit more oil if needed and sauté the onion and garlic for 1-2 minutes until fragrant.

4. Add red and green bell peppers and stir-fry for another 2-3 minutes until slightly tender.

5. Mix the soy sauce with the ketchup, rice vinegar, brown sugar, water, and 1 tablespoon cornstarch in a bowl. Pour into the pan and let the sauce thicken while you’re stirring.

6. Put the cooked pork and pineapple chunks back into the pan, and toss everything together until all the ingredients are evenly coated. Cook for another 2-3 minutes and serve hot over a bed of steamed rice.

6. Garlic Ginger Chicken Stir Fry

My default quick-yet-delicious dinner option is a garlic ginger chicken stir fry seared with juicy chicken breast, fresh broccoli and sweet bell peppers. Snow peas and carrots are welcome additions to crunch it up.

The duo of garlic and ginger brings the dish’s flavor to whole new level.

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup snap peas
• 3 green onions, chopped
• 1 tablespoon sesame oil
• Sesame seeds, for garnish (optional)
• Cooked rice, for serving

Instructions

1. In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce and rice vinegar. Place the sliced chicken in the bowl and marinate for at least 10-15 minutes.

2. Add a tablespoon of vegetable oil to a very large skillet or wok over medium-high heat. Cook the chicken until browned, about 5-7 minutes. Remove the chicken, keep it warm, and set aside.

3. In the same skillet, drizzle in the last tablespoon of vegetable oil. Add the garlic and ginger and sauté about 1 minute until aromatic.

4. Add the bell peppers, carrot and snap peas to the skillet; stir-fry 3 to 4 minutes, or until tender-crisp.

5. Put the cooked chicken back in the skillet and stir in the green onions and sesame oil. Heat for 2 minutes until warmed through.

6. Serve the stir fry over cooked rice and scatter sesame seeds, if desired. Enjoy!

7. Spicy Szechuan Shrimp Stir Fry

Still, when I make this, the pungent, intense notes always jump out. It’s a pleasure of impression, of fresh, perky notes, of soft, juicy shrimp and crunchy bell-pepper and bright broccoli florets, blacks and greens and reds, the spiciness of Szechuan peppercorns and a bit of ginger.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 teaspoon Szechuan peppercorns, ground
• 8-10 dried red chilies, whole
• 1 bell pepper, sliced
• 1/2 cup sliced green onions
• 2 tablespoons Szechuan sauce
• 1 teaspoon sesame oil

Instructions

1. Mince shallots. Mince garlic. Add shrimp. Add soy sauce to the shrimp. Add rice vinegar to the shrimp. Add Shaoxing wine to the shrimp. Add cornstarch to the shrimp. Mix everything well and make sure the shrimp are evenly coated. Leave to marinate 15 to 20 minutes.

2. Heat up vegetable oil in large skillet or wok over medium-high heat. Add minced garlic, minced ginger and Szechuan peppercorns. Sauté for 30 seconds until the fragrance of garlic and ginger are released.

3. Add dried red chilies and stir-fry for another 30 seconds.

4. Add marinated shrimp and cook until pink and curled, around 2-3 minutes.

5. Stir in sliced bell pepper and green onions. Cook 2-3 minutes, stirring until crisp-tender.

6. Bring it to a bubble and stir well, coating everything with Szechuan sauce and sesame oil, before turning off the heat and cooking for another minute. Serve piping hot.

8. Cashew Chicken Stir Fry

This dish is one of my favorites to prepare because it’s filled with colorful vegetables, juicy chicken and crunchy cashews. Red bell peppers, snow peas and fresh garlic come together with soy sauce and hoisin for a delicious weeknight supper.

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup cashew nuts, unsalted
• 2 tablespoons vegetable oil
• 2 cups mixed bell peppers, thinly sliced (red, yellow, and green)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 2 green onions, chopped (optional for garnish)
• Cooked rice for serving

Instructions

1. In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, and cornstarch. Stir in chicken broth until smooth.

2. Preheat vegetable oil in a large pan or wok over medium-high heat. Add chicken pieces, and season with salt and pepper; stir-fry until cooked through and golden brown, about 5-7 minutes. Remove chicken from pan, and set aside.

3. In the same pan, add garlic and ginger; cook 1 minute, until fragrant. Add the sliced onions and chopped mixed bell peppers; stir-fry 3-4 minutes until vegetables are tender-crisp.

4. Put the chicken back into the pan with the cashew nuts. Pour over the sauce mixture and stir it all together thoroughly to ensure the ingredients are well coated.

5. Cook for a further 2-3 minutes until sauce has reduced and everything is hot. Drizzle with sesame oil.

6. Serve hot over cooked rice and garnish with chopped green onions if desired.

9. Lemon Basil Tofu Stir Fry

I often go for it when I’m craving something bright and fresh. Its combination of flavors – sour-citrus tangy, peppery, grassy, salty, creamy – is subtle enough to let me reach for more of what I like: sour lemon juice, bright basil leaves, soft tofu.

Ingredients

• 14 oz firm tofu, pressed and cubed
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 teaspoon sugar
• 1/2 cup fresh basil leaves
• Salt and pepper to taste

 Instructions

1. In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat, add tofu and cook until golden-brown, 5 to 7 minutes on each side. Remove and set aside.

2. In that same skillet, put the other tablespoon of oil. Add the sliced red and yellow bell peppers and red onion. Sauté for 3-4 minutes, until just tender.

3. Add the minced garlic and ginger to the pan. Fry, stirring, for about another minute until fragrant.

4. Put the tofu back in the skillet and pour in the soy sauce, hoisin sauce, lemon juice, zest, and sugar. Stir so that the tofu and vegetables are evenly coated in the sauce. Cook for 2-3 minutes.

5. Turn off the heat and add in your fresh basil leaves. Season with salt and pepper to taste and serve hot, garnished with more fresh basil leaves if desired.

10. Mongolian Beef Stir Fry

Here’s my version of an easy-to-prepare, out-of-this-world dinner: Beef so tender it almost falls apart, green onions, garlic, soy and brown sugar mixed, a sprinkle of ginger, and a splash of sesame oil.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1/4 cup cornstarch
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp brown sugar
• 1/4 cup water
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 red bell pepper, thinly sliced
• 4 green onions, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 1 tbsp sesame seeds (optional, for garnish)

 Instructions

1. toss the sliced flank steak with cornstarch to coat evenly; shake off the excess.

2. Combine in a small bowl the soy sauce, hoisin sauce, brown sugar, and water.

3. Heat vegetable and/or sesame oil in a large pan or wok over medium-high heat. Sear beef until browned and crispy, about 2-3 minutes per side, and then set aside.

4. Meanwhile, in the same pan, add the minced garlic and ginger, and sauté for around 30 seconds until fragrant. Add the red bell pepper and continue to cook for 2-3 minutes until tender.

5.Place the beef back into the pan with some sauce and mix together. Cook for 1 to 2 minutes, then add in green onions and cook for another minute or so until the sauce is thickened. The cooking process can stray slightly from the time indicated but overall it should be fairly consistent. You will be able to hear the noise of the meat splattering and, after multiple times, you’ll get the feel for it. It’s also important to keep the heat at a medium-high level.

6. Serve hot and sprinkle with sesame seeds, if desired. Enjoy your Mongolian Beef Stir Fry!

11. Thai Peanut Chicken Stir Fry

It is one of the very first things I think of when I want something that truly makes me smile. The chicken is kind of a background element – creamy peanut sauce, soy sauce, bell pepper, crunchy peanuts, and a touch of lime juice all make me smile even more.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 2 tablespoons vegetable oil
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon Sriracha (optional, for heat)
• 1/4 cup chicken broth
• 1/4 cup roasted peanuts, chopped
• 2 green onions, sliced
• Fresh cilantro, for garnish
• Cooked rice or noodles, for serving

 Instructions

1. Add vegetable oil to a large skillet or wok and heat it over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

2. Add minced garlic and ginger to the same pan and cook until fragrant, about 1 minute.

3. Add red bell pepper, yellow bell pepper, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

4. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, Sriracha (if using) and chicken broth.

5. Return the chicken to the skillet and pour the peanut sauce over the mixture. Toss to coat and cook for another 2-3 minutes until everything is heated through.

6. Serve the Thai Peanut Chicken Stir Fry over cooked rice or noodles and garnish with chopped roasted peanuts, sliced green onions, and fresh cilantro.

12. Honey Garlic Shrimp Stir Fry

I love how quick and easy it is, yet how much flavor you can get into it with plump shrimp, bright broccoli and crisp bell peppers. My recipe always involves a drizzle of soy sauce, a splash of honey and a ton of garlic for that salty-sweet balance.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon olive oil
• 2 cups assorted vegetables (e.g., bell peppers, snap peas, broccoli)
• 2-3 green onions, chopped
• 1 tablespoon sesame seeds (optional)
• Salt and pepper to taste
• Cooked rice or noodles (for serving)

Instructions

1. In a medium bowl, whisk together honey, soy sauce, minced garlic, and minced ginger.

2. Put the shrimp in a bowl with the marinade. Cover and let sit for at least 15-20 minutes.

3. In a large skillet, heat the oil over medium-high heat. Add the marinated shrimp and sauté for approximately 1-2 minutes on each side, until they turn pink and opaque. Remove shrimp from the skillet and set aside.

4. In the same skillet, cook the mixed vegetables for about 3-4 minutes or until tender-crisp, stirring.

5. Put the shrimp back into the skillet, add chopped green onions and toss everything together for another 1-2 minutes.

6. Serve the honey garlic shrimp stir fry over cooked rice or noodles. Sprinkle the top with sesame seeds, if desired. Happy cooking!

13. Mushroom and Bell Pepper Stir Fry

When you’re craving a tasty, quick and vegetable-filled meal, these are definitely a go-to dinner. With fresh mushrooms, green bell pepper, and a bit of soy sauce, I find the recipe not only easy to put together, but very tasty and nutritious.

Ingredients

• 2 cups of button mushrooms, sliced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 large green bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Salt and pepper to taste
• Sesame seeds and chopped green onions for garnish (optional)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the minced garlic and ginger and stir-fry for about 30 seconds, until fragrant.

3. Stir in the sliced mushrooms and cook for 3-4 minutes, until the mushrooms have absorbed their own juices and begin to soften.

4. Add in the sliced bell peppers and cook for another 5-6 minutes until they are just tender-crisp.

5. Add the soy sauce, oyster sauce and sesame oil, stirring in and coating the vegetables well. If you like a thicker sauce, stir in the cornstarch mixture and cook for 1-2 more minutes until the sauce thickens.

6. Salt and pepper to taste, garnish with sesame seeds and sliced green onions if desired, and serve hot.

14. Kung Pao Chicken Stir Fry

When I make this dish, I choose to use what I believe to be the perfect trinity – soy sauce, garlic and ginger – in just the right proportions to create a mouth-watering bouquet. Roasted peanuts are my go-to choice for crunch, and I always top my kung pao with red bell peppers for that bright, peppery snap.

I finish off with a splash of my secret ingredient – rice wine vinegar for some added zing.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil, divided
• 6-8 dried red chilies, cut into halves
• 1 tablespoon Sichuan peppercorns
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 cup roasted peanuts
• 2 green onions, chopped
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 4 tablespoons soy sauce
• 1/4 cup chicken broth

Instructions

1. Marinate the chicken in a mixture of 2 tablespoons soy sauce, Shaoxing wine, and cornstarch for 20 minutes.

2. Put 2 tbsp vegetable oil in a wok over a medium-high heat. When the oil is hot, add the chicken and stir-fry it until it’s browned and cooked through – about 5 minutes. Take it out of the wok and set it aside.

3. Add remaining 1 tbsp of oil to same wok. Add dried red chillies and Sichuan peppercorns. Stir-fry until aromatic. Do not burn.

4. Sauté the minced garlic and ginger briefly in the wok (about 30 seconds) and then add the bell peppers, stir-frying them for 2-3 minutes until they begin to soften.

5. Add the cooked chicken back to the wok along with the peanuts and scallions. Pour in the hoisin sauce, rice vinegar, sugar, soy sauce and chicken broth. Give everything a good toss to evenly coat the chicken, and cook an additional 2 minutes until the sauce has thickened slightly.

6. Serve hot over steamed rice. Enjoy your homemade Kung Pao Chicken Stir Fry!