Stir-fried dishes are the perfect weeknight suppers, as they are easy to make and easy to eat. Regardless of whether you make them with steak, chicken, or just veggies, they can easily be prepared healthfully and can feed a crowd or just serve one. As long as you have a skillet and some soy sauce, you’re good to go, and these recipes will get you started. You can serve stir-fry over rice, noodles, or simply on its own. The sauces, add-ins, and flavor combinations are truly endless.
1. Spicy Kale and Coconut Stir-Fry
Starting things off on a spicy note, we’re first going the vegetarian route and highlighting this recipe for a spicy kale and coconut stir-fry from Cookie and Kate. You won’t even miss the meat when you’re enjoying this healthy meal that has a base of spicy kale fried rice. Paired with toasted coconut flakes, veggies, and brown rice, you can convince even the unhealthiest of eaters to indulge in the hearty kale greenery, proving to them that food this nutritious can also taste delicious.
- 2 tablespoons coconut oil or quality vegetable oil
- 2 eggs, beaten with a dash of salt
- 2 big cloves garlic, pressed or minced
- ½ bunch green onions, thinly sliced (about ¾ cup)
- 1 cup thinly sliced vegetables, like bell pepper, carrots, or Brussels sprouts (optional)
- 1 medium bunch kale, ribs removed and leaves finely shredded
- ¼ teaspoon fine grain sea salt
- ¾ cup unsweetened coconut flakes
- 2 cups cooked and chilled brown rice
- 2 teaspoons reduced-sodium tamari or soy sauce
- 2 teaspoons chili garlic sauce or sriracha
- 1 lime, halved
- Fresh cilantro, for garnish
Head to Cookie and Kate for the full recipe.
2. Tilapia and Mixed Vegetable Stir-Fry
This tilapia and mixed vegetable stir-fry supper from The Woks Of Life is fresh, healthy, and full of omega 3s. You can use any kind of fish you have on hand, and any vegetables can be thrown into the skillet as well. The more the merrier! Using only scant amounts of oil, this stir-fry is hearty and healthy, but won’t leave you feeling overly full.
- 2 tilapia fillets, cut into 2- to 3-inch pieces
- 3 tablespoons soy sauce
- ¼ cup shaoxing wine (can be substituted for dry sherry)
- ½ teaspoon sesame oil
- 2 teaspoons cornstarch
- Ground white pepper
- 1 cup dried wood ear mushrooms, soaked in cold water for 1 to 2 hours, chopped roughly
- 1 red bell pepper, cut into chunks
- 1 long hot green pepper, cut into chunks
- 1 small onion, thinly sliced
- 2 scallions, sliced
- 2 cloves chopped garlic
- 1-inch piece of ginger, peeled and sliced into rounds
- Vegetable oil
- ⅓ cup water
Head to The Woks Of Life for the full recipe.
3. Thai Ginger Chicken Stir-Fry
Catering to the poultry lovers, we’re highlighting this recipe for Thai ginger chicken stir-fry from The Kitchn. Served over rice or on its own, this Thai ginger chicken is a tasty twist on any tried-and-true chicken dinner. The fresh ginger is the key ingredient in this recipe, and oyster sauce also makes it a winner. Gather your ingredients and pull out your wok or skillet. While this food formula serves two and takes only minutes of prep time, you’ll wish you could eat it forever.
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 tablespoons grapeseed, canola, or other high-heat oil
- 8 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces
- 2 cloves garlic, minced
- 2 green onions, ends trimmed, cut crosswise into 1-inch pieces
- 1 cup thinly sliced red bell pepper
- ½ cup thinly sliced onion
- 2 tablespoons fresh ginger, cut into matchstick-size pieces
- Cooked white rice or brown rice, for serving
Head to The Kitchn for the full recipe.
4. Brussels Sprouts and Steak Stir-Fry
Up next is a stir-fry recipe from Bon Appétit featuring baby cabbages and red meat. This Brussels sprouts and steak stir-fry is a dish that takes your normal weekday stir-fries up a notch, adding a touch of sophistication to the mix. Serving four, the stir-fry takes only 25 minutes to make and is a colorful dish that includes soy sauce, oyster sauce, veggies of all kinds, skirt steak, and steamed rice. It packs a protein and high-iron punch.
- 3 tablespoons oyster sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 4 tablespoons vegetable oil, divided
- 1 pound Brussels sprouts, halved
- 8 ounces flank or skirt steak, thinly sliced against the grain
- Kosher salt
- 4 scallions, whites chopped, greens sliced
- 3 garlic cloves, sliced
- 2 tablespoons chopped peeled ginger
- 2 medium carrots, peeled, thinly sliced on a diagonal
- 1 Fresno chili or jalapeño, sliced into rings
- Steamed rice
Head to Bon Appétit for the full recipe.
5. Soba, Tofu, and Vegetable Stir-Fry
Buckle your seat belts — it’s time to talk tofu. If you can order tofu stir-fry in Asian restaurants, you can enjoy it at home, too, and this recipe from Martha Stewart shows you how. Not only is tofu the star ingredient in this food formula for soba, tofu, and vegetable stir-fry, soba noodles are, too. The thin noodles made from buckwheat flour promise to fill up you without filling you out. Eat this guilt-free dish for dinner and leave room for dessert.
- 8 ounces soba noodles
- Coarse salt
- 2 tablespoons grapeseed oil
- 1 package extra-firm tofu, drained, patted dry, and cut into ½-inch cubes
- 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
- 1½ pounds broccoli, broken into small florets, stems discarded
- 1 pound bok choy, trimmed and thinly sliced crosswise
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 3 tablespoons almond butter
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
Head to Martha Stewart for the full recipe.
6. Easy Chicken Stir-Fry
We’re concluding our list with an easy chicken stir-fry recipe from Chowhound that should be your go-to dinner on weekday nights. Enlisting only simple stir-fry staples, no funky ingredients on this list will turn anyone off, and you won’t have to prepare alternative dinners for anyone.
- 2 tablespoons oyster sauce
- 2 tablespoons shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts, thighs, or a mixture of both, cut crosswise into ¼-inch-thick pieces
- 1 medium red bell pepper
- 8 ounces snow peas
- 2 medium garlic cloves
- 2 medium scallions
- 1 tablespoon plus 2 teaspoons vegetable oil
- Steamed white rice, for serving
Head to Chowhound for the full recipe.