A wok is great for heat control, but a large heavy skillet works. Preheat well and cook in batches.

What pantry staples boost umami?

Oyster sauce, soy, fish sauce, sesame oil, and a touch of MSG—all used thoughtfully—deliver restaurant‑style depth.

Chef RV Pan‑Asian Recipes: Wok‑Fast & Flavor‑Packed

Explore Chef RV’s Pan‑Asian hits—stir‑fries, fried rice, noodles, and saucy mains inspired by Chinese, Japanese, Thai, and Southeast Asian flavors.

Quick, high‑heat cooking meets bold sauces. This is your jump‑off for wok‑friendly stir‑fries, fried rice, noodles, and saucy mains inspired by Chinese, Japanese, Thai, and Southeast Asian favorites. New and updated recipes under this topic auto‑populate below.

Quick picks (choose your vibe)

≤20 minutes: garlic butter stir‑fry, chicken yakitori (pan), easy beef & broccoli, egg fried rice
30–35 minutes: kung pao‑style chicken, teriyaki chicken, pad kra pao, soy‑glazed salmon
Meal prep: chicken/beef bulgogi, chicken nanban components (chicken + tartar), peanut/hoisin stir‑fry sauce

Pantry & aromatics

Core: garlic, ginger, scallions, bird’s eye chilies
Liquids: light soy, dark soy, oyster sauce, fish sauce, rice vinegar, mirin, sake/shaoxing (if available)
Sweeteners: brown sugar, honey, palm sugar
Texture/finish: cornstarch, sesame oil, toasted sesame, peanuts/cashews, lime/calamansi

Stir‑fry sauce matrix

Base	Add‑ons	Use for	Notes
Soy + oyster	brown sugar, rice vinegar	beef & broccoli, mixed veg	Classic shiny glaze; thicken with cornstarch slurry
Teriyaki	mirin, sugar/honey	chicken, salmon	1:1:1 soy:mirin:sugar; simmer to nappe
Kung pao	chilies, Sichuan pepper, vinegar	chicken, tofu	Toast chilies; add peanuts at the end
Gochujang	sesame oil, rice vinegar	wings, pork, tofu	Thin with water/stock; finish with sesame seeds
Pad kra pao	fish sauce, oyster, sugar	minced chicken/beef	High heat; finish with Thai basil and fried egg

Make‑ahead & storage (at a glance)

Dish / Component	Fridge	Freezer	Reheat tips
Cooked stir‑fries	2–3 days	not ideal	Hot pan/wok; splash water to loosen glaze
Fried rice	3–4 days	1–2 months	Wok with oil; break clumps; add scallions at end
Sauces (teriyaki/kung pao)	7–10 days	1–2 months	Simmer to re‑gloss; thin with water/stock
Marinated bulgogi	24 h	2 months	Freeze flat; cook from thaw, high heat
Nanban tartar	3–4 days	not ideal	Stir before serving; keep very cold

Food safety: Cool quickly; store in shallow containers; reheat to 74°C / 165°F internal.

Protein & veg stir‑fry workflow (never soggy)

Prep small & dry. Pat proteins dry; cut to even, bite‑size pieces.
Velvet or marinate. 10–20 min with soy, a little oil, and ½–1 tsp cornstarch.
Smoking‑hot pan. Sear protein in batches; remove.
Aromatics → veg. Stir‑fry hard veg first, then tender veg.
Sauce + slurry. Return protein, add sauce; thicken lightly; finish with acid/herbs.

Noodle cheat sheet

Noodle	Prep	Best for	Notes
Egg noodles	Boil 1–2 min less than pack	chow mein, lo mein	Rinse briefly, oil lightly to prevent clump
Rice sticks (pad thai)	Soak warm 20–30 min	pad thai, stir‑fries	Keep bendy, not soft; finish in sauce
Udon (frozen)	Boil 1–2 min	yaki udon	Rinse, drain very well; high heat toss
Ramen (fresh/inst.)	Very short boil	stir‑fry ramen	Undercook; sauce will finish the cook

Fried rice fundamentals

Day‑old rice, dry grains. Spread freshly cooked rice to steam off moisture if needed.
Aromatics in fat first. Flavor the oil with garlic/ginger/scallions.
Egg technique: scramble soft, remove, then return at the end for custardy bits.
Season with umami: light + dark soy, oyster/fish sauce in drops; avoid drenching.
Finish bright: scallions, sesame oil, or a squeeze of lime.

Common mistakes & fixes

Soggy stir‑fry → Pan too crowded / low heat. Cook in batches; preheat until wisps of smoke.
Meat leaks water → Not patted dry / no velveting. Dry well; brief marinade + cornstarch.
Clumpy noodles → Over‑soaked/overcooked. Undercook and finish in sauce; oil lightly after draining.
Bland glaze → No acidity. Add rice vinegar or lime and a pinch of sugar to balance salt.

Serving ideas

Gochujang chicken rice bowls with pickled cucumbers
Garlic shrimp yakisoba with sesame and scallions
Nanban chicken with shredded cabbage and tartar sauce
Beef & broccoli over garlic fried rice

FAQs

Do I need a wok?
A wok is ideal, but a heavy 12‑inch skillet works—preheat well and cook in batches.

What oils are best for high heat?
Neutral oils with high smoke points: canola, peanut, grapeseed. Finish with a little sesame oil off‑heat for aroma.

How do I keep vegetables crisp?
Cut evenly, cook hard veg first, and stop early—carryover heat finishes the job. Finish with a splash of sauce and quick toss.