Stir-Fry

Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.

This meaty, cheesy one-skillet dinner boasts big beer hall energy.

Is this a salad you can eat with your hands? Or lettuce cups you can eat with a fork and knife? Either way this easy dinner is packed with flavor and ready in 30 minutes flat.

Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.

Crispy, bite-sized green beans and coconutty tofu are a match made in heaven in this quick weeknight meal. 

Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.

Your summer weeknight doesn’t get any easier than this riff-able chicken and corn stir-fry.

We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.

The secret to stir-fry success? Have all your ingredients prepped and ready to go, as this dish takes just minutes to come together in the pan.

A riff on Chinese American sesame chicken, this recipe is super sesame-y from the sauce up: Tahini (an untraditional but logical addition) adds richness, and sesame oil and toasted sesame seeds hit the flavor home.

The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

Faster than delivery, and about 10x more delicious.