Stir-fries

Prep everything before you turn on the stove, because a stir-fry moves fast. Pre-cut vegetables, frozen stir-fry mixes and leftover rice are useful shortcuts. Browse by protein or sauce, then switch up the vegetables based on what you have. Serve over rice or noodles, or use the sauces from one recipe with the protein from another.

Common questions

Do you need a wok for stir-fry?

No. A wok is nice for tossing and has a large hot surface, but a large skillet works well on most home stoves. Choose stainless steel or cast iron, which can handle high heat. The key is to preheat the pan well and avoid overcrowding, cooking meat and vegetables in batches if needed.

How do you keep stir-fry meat tender?

Slice meat thinly against the grain, then toss it with a little cornstarch, soy sauce and oil before cooking. This technique, called velveting, helps keep it juicy. Sear it quickly over high heat in a single layer, remove it, and return it to the pan at the end. Cook chicken to 165F and beef to at least 145F.

How do you keep stir-fry vegetables crisp?

Get the pan very hot before adding vegetables and don't overcrowd it, which causes steaming. Cut vegetables into similar sizes, and add dense ones like carrots and broccoli first and quick-cooking ones like snap peas and bean sprouts last. Pat vegetables dry after washing, and add the sauce at the very end.

What is a basic stir-fry sauce?

A simple all-purpose stir-fry sauce combines soy sauce, a little sugar or honey, rice vinegar, minced garlic and ginger, and a teaspoon of cornstarch mixed with water or broth. Oyster sauce and sesame oil add depth. Stir the sauce before adding it to the pan, then cook for a minute until it thickens and coats everything.