Why Stir-Fry?
Quick, easy, and packed with flavor. That’s the magic of stir-frying! Whether you’re pressed for time on a busy weeknight or simply craving something flavorful, stir-fry dishes are the answer.
In just 20 minutes or less, you can create a meal bursting with fresh, wholesome ingredients. With minimal prep time and cooking effort, it’s no wonder that stir-frying is a go-to technique in kitchens around the world—especially in Asian cuisine.
What Makes Stir-Frying Special?
Stir-frying is not just a cooking technique, it’s an art form in many Asian cultures. By using high heat, ingredients are quickly seared, locking in their flavor and nutrients.
Vegetables stay crisp, proteins remain tender, and the sauces are absorbed perfectly, creating a balance of sweet, salty, spicy, and savory in every bite. Plus, you can personalize each dish to your taste, making it as light or as indulgent as you like.
Discover Essential Stir-Fry Recipes from Asia
From Chinese beef and broccoli to Thai basil beef and Korean spicy pork, this blog will guide you through 10 must-try stir-fry recipes from different parts of Asia.
These dishes are perfect for your weeknight dinners and guaranteed to satisfy your cravings for bold flavors—without spending hours in the kitchen.
You can now dive into these simple, delicious recipes that will transform your weeknight meals into a culinary adventure!
1. Classic Chinese Chicken Stir-Fry
Description
A staple of Chinese cooking, Classic Chinese Chicken Stir-Fry combines tender chicken breast, crisp broccoli, aromatic garlic, and ginger in a delicious, savory sauce.
This quick and easy recipe delivers a balance of flavors that’s perfect for a weeknight meal. It’s nutritious, filling, and pairs well with rice or noodles.
Key Ingredients
- Chicken breast: 500g (1 lb), cut into thin strips
- Soy sauce: 2 tablespoons (30 ml)
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon (15 g), freshly grated
- Broccoli: 250g (1/2 lb), cut into bite-sized florets
- Cornstarch: 1 tablespoon (8 g) for thickening the sauce
- Vegetable oil: 2 tablespoons (30 ml) for stir-frying
Cooking Instructions
- In a bowl, toss the chicken strips with 1 tablespoon (15 ml) of soy sauce and 1 tablespoon (8 g) of cornstarch. Let it marinate for 10-15 minutes.
- Heat 1 tablespoon (15 ml) of vegetable oil in a large pan or wok over medium-high heat. Stir-fry the chicken until it turns golden brown and is just cooked through, about 4-5 minutes. Remove the chicken and set it aside.
- Add the remaining 1 tablespoon (15 ml) of oil to the pan. Stir-fry the garlic and ginger for about 30 seconds until fragrant.
- Add the broccoli and stir-fry for 3-4 minutes until the broccoli becomes tender-crisp.
- Return the chicken to the pan, and stir in the remaining soy sauce. Cook for another 1-2 minutes until everything is well coated and heated through.
- Serve hot with steamed rice or noodles.
Tip for Perfect Stir-Fry
To ensure tender chicken and crispy vegetables, make sure your pan or wok is very hot before adding the ingredients. Cooking over high heat sears the chicken quickly, keeping it juicy, and prevents the vegetables from becoming soggy.
2. Thai Basil Beef Stir-Fry
Description
Thai Basil Beef Stir-Fry is a bold and fragrant dish, bursting with the unmistakable flavor of Thai basil. The fresh, peppery aroma of the basil combined with the savory ground beef and spicy chili creates an irresistible combination that’s perfect for a quick and flavorful meal.
This recipe is simple, yet delivers restaurant-quality flavors that you can easily make at home.
Key Ingredients
- Ground beef: 450g (1 lb)
- Thai basil: 1 cup (25g), leaves only
- Garlic: 4 cloves, minced
- Soy sauce: 3 tablespoons (45 ml)
- Oyster sauce: 1 tablespoon (15 ml)
- Chili: 1-2 small red chilies, sliced (adjust to taste)
- Fish sauce: 1 tablespoon (15 ml)
- Vegetable oil: 1 tablespoon (15 ml)
Cooking Instructions
- Heat 1 tablespoon (15 ml) of vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and sliced chili, stir-frying for about 30 seconds until fragrant.
- Add the ground beef and cook for 4-5 minutes, breaking it up as it cooks, until browned and fully cooked through.
- Stir in the soy sauce, oyster sauce, and fish sauce. Cook for another 2 minutes, allowing the flavors to combine.
- Add the Thai basil leaves and stir-fry for 1 minute until they are just wilted.
- Serve hot with jasmine rice for an authentic Thai meal.
Tip for Adjusting Spice Levels
To tailor the spice to your preference, start with 1 chili and add more based on your heat tolerance. If you prefer less spice, you can remove the seeds from the chili or use a mild variety of chili.
For extra heat, add a dash of chili flakes or more fresh chilies to the dish.
3. Korean Spicy Pork Stir-Fry (Dwaejigogi Bokkeum)
Description
Korean Spicy Pork Stir-Fry, or Dwaejigogi Bokkeum, is a fiery and flavorful dish that’s a popular staple in Korean cuisine. The pork is marinated in a rich, spicy sauce made from gochujang (Korean chili paste), which adds a deep, savory heat.
Paired with garlic, soy sauce, and sesame oil, this dish brings together intense flavors that balance spice, umami, and a touch of sweetness.
Key Ingredients
- Pork: 500g (1 lb), thinly sliced (pork shoulder or belly works best)
- Gochujang (Korean chili paste): 2 tablespoons (30 g)
- Soy sauce: 2 tablespoons (30 ml)
- Garlic: 4 cloves, minced
- Sugar: 1 tablespoon (15 g) for balancing heat
- Sesame oil: 1 tablespoon (15 ml)
- Green onions: 2, sliced
- Vegetable oil: 1 tablespoon (15 ml) for stir-frying
Cooking Instructions
- In a bowl, combine the gochujang, soy sauce, minced garlic, sugar, and sesame oil. Mix well to create the marinade.
- Add the sliced pork to the marinade and mix until the pork is evenly coated. Let it marinate for at least 20 minutes, or up to 1 hour for stronger flavor.
- Heat 1 tablespoon (15 ml) of vegetable oil in a large pan or wok over medium-high heat. Add the marinated pork and stir-fry for 5-6 minutes until the pork is fully cooked and slightly caramelized.
- Toss in the green onions and stir-fry for another 1-2 minutes until they are wilted and fragrant.
- Serve hot with steamed rice, kimchi, and a side of pickled vegetables.
Tip for Balancing Heat with Sweetness
The key to balancing the heat in Dwaejigogi Bokkeum is the addition of sugar or a sweetener like honey. This helps to mellow out the spiciness of the gochujang without overpowering the savory flavors.
If you want a milder dish, reduce the amount of gochujang and increase the sweetness slightly to suit your taste.
4. Japanese Teriyaki Chicken Stir-Fry
Description
Japanese Teriyaki Chicken Stir-Fry is a beloved dish known for its sweet and savory sauce that coats tender chicken pieces. This stir-fry combines succulent chicken thighs with the rich flavors of teriyaki sauce, sesame seeds, and green onions.
It’s a quick, easy, and satisfying dish that pairs beautifully with steamed rice or stir-fried vegetables.
Key Ingredients
- Chicken thighs: 500g (1 lb), boneless and skinless, cut into bite-sized pieces
- Teriyaki sauce: 1/2 cup (120 ml), store-bought or homemade (see tip below)
- Garlic: 2 cloves, minced
- Soy sauce: 1 tablespoon (15 ml) for extra flavor
- Sesame seeds: 1 tablespoon (8 g), toasted
- Green onions: 2, sliced
- Vegetable oil: 1 tablespoon (15 ml) for stir-frying
Cooking Instructions
- Heat 1 tablespoon (15 ml) of vegetable oil in a large pan or wok over medium heat. Add the minced garlic and stir-fry for 30 seconds until fragrant.
- Add the chicken thighs to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Pour in the teriyaki sauce and soy sauce, tossing the chicken to ensure it’s fully coated. Let it simmer for 2-3 minutes until the sauce thickens and becomes glossy.
- Sprinkle with toasted sesame seeds and green onions, then serve hot with steamed rice or your favorite vegetables.
Tip: Making Homemade Teriyaki Sauce in Minutes
If you want to elevate your dish, consider making homemade teriyaki sauce in just a few minutes. Mix together 1/4 cup (60 ml) soy sauce, 2 tablespoons (30 g) brown sugar, 1 tablespoon (15 ml) mirin, and 1 tablespoon (15 ml) sake.
Simmer the mixture in a small saucepan until it thickens to your desired consistency. It’s a quick, easy way to enhance the freshness and flavor of your stir-fry!
5. Chinese Beef and Broccoli Stir-Fry
Description
Chinese Beef and Broccoli Stir-Fry is a beloved Chinese-American classic. This dish combines tender slices of beef and crunchy broccoli florets, all coated in a rich, savory brown sauce made with oyster sauce and soy sauce.
It’s a quick and flavorful dinner option that’s both satisfying and nutritious.
Key Ingredients
- Beef sirloin: 400g (14 oz), thinly sliced against the grain
- Broccoli: 300g (10 oz), cut into bite-sized florets
- Oyster sauce: 3 tablespoons (45 ml)
- Soy sauce: 2 tablespoons (30 ml)
- Cornstarch: 1 tablespoon (8 g) for marinating the beef
- Garlic: 3 cloves, minced
- Vegetable oil: 2 tablespoons (30 ml) for stir-frying
- Water: 1/4 cup (60 ml) for steaming the broccoli
Cooking Instructions
- In a bowl, toss the thinly sliced beef with 1 tablespoon (8 g) of cornstarch and 1 tablespoon (15 ml) of soy sauce. Let it marinate for 10-15 minutes.
- Meanwhile, blanch the broccoli florets in boiling water for 2 minutes, then drain and set aside.
- Heat 1 tablespoon (15 ml) of vegetable oil in a large pan or wok over high heat. Stir-fry the beef for 2-3 minutes until it is browned but not fully cooked. Remove from the pan and set aside.
- In the same pan, add the remaining tablespoon (15 ml) of oil. Stir-fry the garlic for 30 seconds until fragrant, then add the broccoli and stir-fry for 1 minute.
- Return the beef to the pan and add the oyster sauce, remaining soy sauce, and water. Stir everything together, cooking for another 2-3 minutes until the sauce thickens and the beef is fully cooked.
- Serve hot with steamed rice for a complete meal.
Tip: Achieving Restaurant-Quality Beef Texture
To get that tender, melt-in-your-mouth beef you often find in restaurants, try velveting the meat. This involves marinating the beef in a mixture of cornstarch, soy sauce, and a little oil.
The cornstarch creates a protective coating that keeps the beef tender during high-heat stir-frying, giving it a silky, smooth texture.
6. Vietnamese Lemongrass Chicken Stir-Fry
Description
Vietnamese Lemongrass Chicken Stir-Fry is a fragrant and zesty dish infused with the fresh citrus aroma of lemongrass. This stir-fry balances the savory depth of fish sauce with the heat of fresh chili and the earthiness of garlic.
It’s a light and flavorful option, perfect for a quick weeknight dinner that will transport you straight to the streets of Vietnam.
Key Ingredients
- Chicken breast or thigh: 500g (1 lb), thinly sliced
- Lemongrass: 2 stalks, finely minced (white part only)
- Fish sauce: 2 tablespoons (30 ml)
- Garlic: 3 cloves, minced
- Chili: 1-2, thinly sliced (adjust to taste)
- Vegetable oil: 2 tablespoons (30 ml) for stir-frying
- Sugar: 1 tablespoon (15 g) for balance
- Green onions: 2, sliced
Cooking Instructions
- Heat 1 tablespoon (15 ml) of vegetable oil in a large pan or wok over medium-high heat. Add the minced lemongrass, garlic, and sliced chili, and stir-fry for about 1 minute until fragrant.
- Add the sliced chicken and cook for 4-5 minutes, stirring frequently, until the chicken is browned and cooked through.
- Stir in the fish sauce and sugar, and toss to coat the chicken. Cook for another 1-2 minutes until the sauce slightly thickens.
- Top with green onions and serve hot with steamed jasmine rice or noodles.
Tip: How to Prepare and Use Fresh Lemongrass
To fully release the citrusy fragrance of lemongrass, use only the tender white part of the stalk. Trim the root end, peel away the tough outer layers, and finely mince the inner part.
Before cutting, gently crush the stalk with the side of a knife to release its oils. Fresh lemongrass adds a uniquely bright and aromatic flavor to your stir-fry.
7. Singapore Noodles Stir-Fry
Description
Singapore Noodles Stir-Fry is a vibrant, flavorful dish featuring thin rice noodles stir-fried with shrimp, eggs, and vegetables, all seasoned with a fragrant curry powder. Despite its name, this dish is more commonly found in Chinese takeout menus than in Singapore itself.
The mix of soft noodles and colorful vegetables with the mild spice of curry makes this a delicious, well-balanced meal.
Key Ingredients
- Thin rice noodles: 200g (7 oz)
- Shrimp: 200g (7 oz), peeled and deveined
- Eggs: 2, lightly beaten
- Curry powder: 2 tablespoons (30 g)
- Bell peppers: 1 red and 1 yellow, thinly sliced
- Soy sauce: 2 tablespoons (30 ml)
- Garlic: 2 cloves, minced
- Vegetable oil: 2 tablespoons (30 ml) for stir-frying
- Green onions: 2, sliced for garnish
Cooking Instructions
- Cook the rice noodles according to package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
- Heat 1 tablespoon (15 ml) of vegetable oil in a large pan or wok over medium heat. Add the beaten eggs and scramble until fully cooked, then remove from the pan and set aside.
- In the same pan, add the remaining tablespoon of oil and stir-fry the minced garlic and curry powder for 30 seconds until fragrant.
- Add the shrimp and bell peppers, cooking for 2-3 minutes until the shrimp are pink and cooked through.
- Return the scrambled eggs to the pan, along with the cooked noodles. Add the soy sauce and toss everything together, stir-frying for another 2 minutes until the noodles are heated through and evenly coated.
- Garnish with sliced green onions and serve hot.
Tip: Preventing Noodles from Sticking Together
To avoid your rice noodles sticking together during cooking, rinse them under cold water immediately after boiling to stop the cooking process. Toss the noodles with a little vegetable oil to keep them separated.
Stir-frying the noodles quickly in the pan with the sauce also helps to coat them evenly and prevent clumping.
8. Malaysian Sambal Prawns Stir-Fry
Description
Malaysian Sambal Prawns Stir-Fry is a fiery dish that highlights the bold flavors of Malaysia. This stir-fry features succulent prawns coated in a spicy sambal sauce, complemented by aromatic garlic and onions.
It’s a quick and delicious way to enjoy the robust heat and umami of Malaysian cuisine.
Key Ingredients
- Prawns: 400g (14 oz), peeled and deveined
- Sambal paste: 3 tablespoons (45 g) (adjust based on spice preference)
- Garlic: 3 cloves, minced
- Onion: 1 medium, thinly sliced
- Lime: 1, juiced (for garnish)
- Vegetable oil: 2 tablespoons (30 ml) for stir-frying
- Sugar: 1 teaspoon (5 g) (optional, to balance heat)
Cooking Instructions
- Heat 2 tablespoons (30 ml) of vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and sliced onion, stir-frying for 1-2 minutes until fragrant and translucent.
- Add the prawns to the pan and cook for 3-4 minutes, stirring frequently, until they turn pink and opaque.
- Stir in the sambal paste, mixing well to coat the prawns. If you prefer a slightly less spicy dish, you can add 1 teaspoon (5 g) of sugar to balance the heat.
- Cook for another 1-2 minutes, allowing the sambal to infuse the prawns. Squeeze lime juice over the dish before serving.
- Serve hot with steamed rice or noodles for a complete meal.
Tip: Balancing the Heat
To create a harmonious flavor in your Sambal Prawns, consider balancing the heat with a touch of sugar or additional lime juice. The sweetness of sugar can help tame the spiciness of the sambal, while lime juice adds brightness and acidity, enhancing the overall flavor of the dish.
9. Indonesian Tempeh Stir-Fry
Description
Indonesian Tempeh Stir-Fry is a delicious plant-based dish that showcases tempeh, a protein-rich fermented soybean product native to Indonesia.
This stir-fry is packed with flavor and features a combination of savory soy sauce, spicy chili, and tangy tamarind paste, making it a satisfying meal for both vegetarians and meat lovers.
Key Ingredients
- Tempeh: 250g (9 oz), cut into thin slices or cubes
- Soy sauce: 3 tablespoons (45 ml)
- Chili: 1-2, finely chopped (adjust to taste)
- Garlic: 2 cloves, minced
- Tamarind paste: 1 tablespoon (15 g)
- Vegetable oil: 2 tablespoons (30 ml) for stir-frying
- Green onions: 2, sliced for garnish
Cooking Instructions
- Heat 2 tablespoons (30 ml) of vegetable oil in a large pan or wok over medium heat. Add the minced garlic and chopped chili, stirring for about 1 minute until fragrant.
- Add the sliced tempeh to the pan and stir-fry for 5-7 minutes until golden brown and crispy on the edges.
- In a small bowl, mix together the soy sauce and tamarind paste. Pour this mixture over the tempeh and stir well to coat.
- Cook for another 2-3 minutes, allowing the sauce to thicken and evenly coat the tempeh.
- Garnish with sliced green onions and serve hot with steamed rice or as part of a larger meal.
Tip: How to Cook Tempeh for Maximum Flavor and Texture
To enhance the flavor and texture of tempeh, consider steaming it for 10 minutes before cooking. This process softens the tempeh and allows it to absorb marinades and sauces more effectively.
You can also marinate the tempeh in soy sauce, garlic, and spices for at least 30 minutes before stir-frying to infuse it with even more flavor.
10. Chinese Eggplant and Tofu Stir-Fry
Description
Chinese Eggplant and Tofu Stir-Fry is a delightful vegetarian dish that showcases the rich flavors of tender eggplant and crispy tofu. This stir-fry is bathed in a savory garlic and ginger sauce, creating a harmonious blend of textures and tastes.
It’s a fantastic option for those looking to enjoy a healthy, plant-based meal that is both satisfying and delicious.
Key Ingredients
- Chinese eggplant: 300g (10 oz), sliced into 1-inch pieces
- Firm tofu: 250g (9 oz), pressed and cut into cubes
- Soy sauce: 3 tablespoons (45 ml)
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon (15 g), minced
- Vegetable oil: 2 tablespoons (30 ml) for stir-frying
- Green onions: 2, sliced for garnish
Cooking Instructions
- Heat 1 tablespoon (15 ml) of vegetable oil in a large pan or wok over medium-high heat. Add the cubed tofu and stir-fry for about 5-7 minutes until golden brown and crispy on all sides. Remove the tofu from the pan and set aside.
- In the same pan, add the remaining tablespoon of oil and stir-fry the minced garlic and ginger for 30 seconds until fragrant.
- Add the sliced eggplant to the pan and stir-fry for about 5-7 minutes, until it becomes tender and starts to brown.
- Return the crispy tofu to the pan and pour in the soy sauce. Stir everything together and cook for another 2-3 minutes to heat through and combine the flavors.
- Garnish with sliced green onions and serve hot with steamed rice or noodles.
Tip: Getting the Perfect Crispy Texture on Tofu
To achieve crispy tofu, make sure to press the tofu for at least 30 minutes before cooking to remove excess moisture.
This step helps the tofu absorb more flavor and prevents it from becoming soggy during cooking. Frying it in a hot pan with sufficient oil also contributes to that delightful crispy texture.
Wrap-Up
Stir-frying is not only a quick and easy cooking method, but it also allows for endless creativity in the kitchen. The 10 essential recipes provided here showcase the versatility of stir-frying, making it simple to incorporate delicious Asian flavors into your weeknight routine.
Whether you’re in the mood for spicy, savory, or sweet, there’s something for everyone!
We encourage you to try these dishes and make them your own.
Let us know your favorites in the comments below, and don’t forget to subscribe for more delightful Asian recipes to inspire your culinary adventures!
Additional Tips for Perfect Stir-Frying
- Use a high-quality wok: For the best results, invest in a good wok that heats evenly and retains heat well.
- Prep all ingredients beforehand: Stir-frying is a quick process, so having all your ingredients chopped and ready to go will make cooking smooth and efficient.
- Cook over high heat: Stir-fry your ingredients over high heat for a short period to preserve their texture and flavor, ensuring a vibrant and delicious meal.
