Stir-Fry Recipes Recipes
Fast, flavour-packed stir-fries—noodles, rice, meat, and veg—plus make-ahead sauces and wok tips for weeknights.
Healthy Chicken & Broccoli Stir-Fry in 20 Minutes
Michael Matthews adapted by JojoM
Creamy Beef Salpicao with Cheesy Garlic Twist
Chef RV Manabat adapted by JojoM
Easy Korean Chicken Bulgogi Stir-Fry (Sweet & Savory)
Aaron and Claire adapted by JojoM
Better-Than-Takeout Chicken Pad Thai
Aaron and Claire adopted by JojoM
Spicy Ground Pork Bulgogi Stir-Fry in 30 Minutes
Aaron and Claire adapted by JojoM
Irresistibly Easy Taiwanese Rice Noodles (30-Minute Stir Fry)
Mandy from Souped Up Recipes adapted by JojoM
Better-Than-Takeout Beef and Broccoli Stir-Fry
Mandy from Souped Up Recipes adapted by JojoM
Fiery Thai Pad Kra Pao with Crispy Egg (15-Min)
Derek Chen adapted by JojoM
Fiery Gochujang Bulgogi Stir-Fry 🔥 | Korean Spicy Pork Perfection
Aaron and Claire adopted by JojoM
High-Protein Thai Basil Chicken (50g+ in 30 Minutes!)
Finntonry (adapted by JojoM)
Sticky Honey Garlic Sauce (5 Minutes, 6 Ingredients)
coleiscooking adapted by JojoM
Fiery Korean Chili Garlic Noodles with Pork & Bok Choy
Aaron and Claire adopted by JojoM
Intro
Welcome to our stir-fry, wok, and quick-sauté collection—speedy dinners with big flavour and minimal washing-up. You’ll find weeknight-friendly noodles, crisp-tender veg, and glossy sauces that cling without greasiness. The focus is on high heat, smart prep, and balance: salty–sweet–sour–spicy. Whether you’re after a lean chicken-and-broccoli classic, a slurpable noodle fix, or a tofu-and-veg powerhouse, this page shows what to cook, how to hold texture, and which sauces to batch so dinner is ready in minutes.
Quick Picks
- 20-minute classic: Healthy Chicken & Broccoli Stir-Fry in 20 Minutes
- Takeaway favourite: Better-Than-Takeout Chicken Pad Thai
- Nutty crunch: Quick Thai Cashew Chicken Stir Fry
- Street-style noodles: Irresistibly Easy Taiwanese Rice Noodles
- Saucy beef hit: Irresistibly Tender Mongolian Beef Stir-Fry
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Chicken & Broccoli Stir-Fry | 2 days | Not ideal | Reheat fast in a hot pan; splash of water to loosen sauce. |
| Quick Thai Cashew Chicken | 2 days | Not ideal | Add toasted cashews at the end to keep crunch. |
| Taiwanese Rice Noodles | 2 days | Not suitable | Toss with a little oil; reheat just to hot to avoid breakage. |
| Mongolian Beef | 3 days | 1 month | Thaw overnight; reheat until bubbling for glossy sauce. |
| Sticky Honey Garlic Sauce | 1 week | 2 months | Microwave or warm in a pan; thin with water as needed. |
| Smoked Tofu & Veg Stir-Fry | 3 days | Not ideal | Reheat briefly to keep tofu crisp and veg snappy. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Chicken & Broccoli | 20 min | Easy | ★★★☆☆ | Light, high-protein; jasmine rice or brown rice. |
| Chicken Pad Thai | 25–30 min | Intermediate | ★★☆☆☆ | Soak noodles right; finish off-heat to stay silky. |
| Taiwanese Rice Noodles | 30 min | Easy | ★★★☆☆ | Great for meal prep; don’t over-sauce. |
| Mongolian Beef | 25 min | Easy | ★★★★☆ | Sauce holds well; add spring onions at the end. |
| Thai Cashew Chicken | 20–25 min | Easy | ★★★☆☆ | Toast nuts separately; add last. |
Techniques That Matter
- Prep first, cook fast: Slice everything evenly; sauces pre-mixed in a small bowl or jar.
- High heat + dry wok: Preheat until shimmering; batch-cook to avoid steaming.
- Velveting for tenderness: Marinate beef/chicken with a little soy, cornstarch, and oil; sear hard.
- Noodle control: Soak/boil to just shy of done; finish in sauce for bounce.
- Shine without grease: Use cornstarch slurry sparingly; simmer 30–60 seconds to activate.
- Finish fresh: Add herbs, citrus, or toasted nuts right at the end for lift and texture.
Common Mistakes & Fixes
- Soggy veg → Crowded pan; cook in batches and keep heat high.
- Gluey noodles → Oversoaked; under-soak and finish in the wok with sauce.
- Tough meat → Skip velveting; marinate briefly and sear in a single layer.
- Dull flavour → No acid/sugar balance; adjust with lime/vinegar and a pinch of sugar.
- Watery sauce → Not reduced; simmer after adding slurry until glossy.
Serving Ideas / Planner’s Notes
- Portions: plan 1 cup (250–300 g) stir-fry + 1 cup rice/noodles per person.
- Build a table spread: 1 protein stir-fry, 1 veg stir-fry, and a noodle/rice dish.
- Offer heat on the side—chilli oil, sliced fresh chillies, or sriracha—for custom spice.
- Add crunch with toasted sesame seeds, roasted peanuts/cashews, or fried shallots.
- Leftovers make excellent lunch boxes; pack rice/noodles separately to keep textures.
Featured Links
Round out your rotation with speedy favourites like Fiery Thai Pad Kra Pao with Crispy Egg (15-Min) and a saucy classic Better-Than-Takeout Chicken Lo Mein; for veggie nights, try Sweet Chili Chicken with Mushrooms & Peppers swapped with tofu.