Three Easy Stir-Fry Recipes

Quick and healthy stir-fries are the perfect one-pot meal and make great leftovers

Stir-fries are one of my go-to weeknight dinners and the ultimate one-pot meal. Once all the ingredients are chopped and ready to go, it only takes a few minutes for everything to cook on the stove until dinner is ready. I change up the ingredients depending on what I have on hand and what's in season and have been known to spontaneously create a stir-fry to clean out the random frozen chicken breast, forgotten vegetables in the crisper drawer, and handful of other miscellaneous ingredients I have at home that need to be eaten. I always keep my pantry stocked with a few Asian ingredients that add a lot of flavor - things like soy sauce, sesame oil, and Sriracha hot sauce. These ingredients are available at almost all grocery stores nowadays and really help to give the dishes an authentic flavor without extra fat and calories. These three recipes are some of my favorite stir-fries, but feel free to adapt them to your own preferences.

**A full list of my stir-fry recipes can be found here.

Tip: I use a wok to make stir-fries, but any of these recipes can easily be prepared in a large skillet.

Quick & Easy Stir-Fry Recipes:

• Orange Chicken Stir-Fry - A healthy take on the classic take-out dish, full of white meat chicken and crunchy snow peas.
• Chicken & Broccoli Fried Rice - A one-pan dish that's full of all the essential food groups. Fried rice is a great way to use up leftover meat and veggies that you have in the fridge.
• Steak, Brussels Sprouts, & Mushroom Stir-Fry - This tasty stir-fry is full of thinly sliced beef and vegetables and comes together in minutes.

Looking for more easy weeknight meal solutions? Check out my three favorite easy chicken recipes.

Tofu & Vegetable Stir-Fry

My husband just got a well-deserved promotion at work and we spent the last few days celebrating with all of his favorite things, like cheeseburgers (and a brand new car!). This stir-fry, which I adapted from William-Sonoma's 365 Vegetables cookbook,  is my attempt at layering in something lighter among all the red meat. The slightly crunchy vegetables and golden cubes of tofu are tossed in a sweet, spicy, tangy sauce. My new technique of pressing the tofu between a book squeezes out any excess water and allows the tofu to get a golden brown crust and firm texture that contrasts nicely with the mixed veg. It's a healthy meal that will fill you up and make you feel good (and also less guilty about eating some Halloween candy for dessert).


Tofu & Vegetable Stir-Fry:

• Place 14 oz. of firm tofu between several sheets of paper towels and place a heavy book on top to squeeze out any excess water.
• Dice tofu into 1" cubes and dust with cornstarch.
• Heat 1 tbsp. canola oil in a large skillet or wok until very hot and add in the tofu.
• Cook for 3-4 minutes, then carefully turn and cook for another few minutes, or until golden brown.
• Remove the tofu and set aside and coat the pan with a little more oil.
• Add in 1 thinly sliced onion, 1 thinly sliced bell pepper, and 1 tbsp. minced ginger and cook for a minute.
• Add in 1 sliced zucchini, 1/2 lb. snow peas, and 3 minced garlic cloves. Season with a pinch of salt and 1/2 tsp. Chinese five spice powder.
• Stir to combine, then add in 3 tbsp. low-sodium vegetable or chicken stock.
• Add the tofu back, along with 3 tbsp. hoisin sauce, 1 tbsp. soy sauce, and 1-2 tsp. Sriracha hot sauce.
• Cook for 2-3 minutes, or until vegetables are crisp tender, then turn off the heat.
• Stir in a dash of rice vinegar and a dash of sesame oil.
• Serve with steamed rice.

Serves four

Orange Peel Shrimp

I will occasionally get takeout from P.F. Chang’s when I don’t feel like cooking and always order the orange peel shrimp. This is my attempt at making it at home, which I think comes pretty close to the original recipe. The shrimp gets quickly cooked in a hot wok and then mixed with a sweet and spicy orange sauce that’s flavored with honey, soy sauce, and Sriracha. Because the sauce is mixed with a little cornstarch, it thickens in just a couple minutes and coats the shrimp with a thick, beautiful glaze. I like to serve it with some brown rice and sugar snap peas for a quick and easy weeknight meal.

Spicy Orange Peel Shrimp:

• Combine 1/2 c. orange juice, 2 tbsp. soy sauce, 1/2 tbsp. cornstarch, 1 tbsp. honey, 1 1/2 tsp. Sriracha hot sauce, and the zest of 1 orange in a bowl and whisk until smooth.
• Meanwhile, heat 2 tbsp. canola oil in a large wok until very hot and almost smoking.
• Add in 3 thinly sliced scallions and 3/4 lb. peeled and de-veined shrimp.
• Season shrimp with salt and pepper and cook for 2-3 minutes, or until they turn pink and opaque.
• Add in the sauce and bring to a boil. Cook for 2-3 minutes, or until sauce has thickened and coated the shrimp.
• Divide onto plates and serve with brown rice.

Serves two-three

Chicken & Broccoli Fried Rice

Lately, I've been looking back at some of my old posts and re-creating past dishes. Most of the recipes I posted at the beginning of the blog (almost two and a half years ago!) are still some of my favorites today. A lot of my oldest recipes are dishes I grew up with or developed in college and were originally written up without exact measurements but have been honed and refined in the past few years. This chicken fried rice recipe (first seen here) is one of my favorite things to cook and has been tweaked to find the right balance of flavors. The vegetables and meat can be adapted to personal preference or whatever leftovers you have on hand but this is my favorite combination. It's a fast, fresh, flavorful meal that never disappoints.


Related Recipes:
- Chicken & Mushroom Fried Rice
- Beef Stir-Fry
- Broccoli Fried Brown Rice


Fried Brown Rice with Chicken & Broccoli:

• Heat 1 tbsp. canola oil a wok over high heat until very hot and nearly smoking.
• Beat 2 eggs in a small bowl until combined and add to the wok.
• Scramble the eggs and cook for 30 seconds, or until no longer runny.
• Transfer the eggs to a bowl and set aside and return the wok to the heat.
• Add in 1 more tbsp. of oil and 1 head of finely chopped broccoli florets.*
• Cook the broccoli for 3-5 minutes, or until crisp-tender, then add in 3 thinly sliced scallions, 1 tbsp. fresh grated ginger, and 2 minced cloves of garlic.
• Stir to combine and cook for 1 minute, then add in 3 c. cooked brown rice, 1 1/2 c. cooked shredded chicken,** 3 tbsp. soy sauce, 1 tbsp. sesame oil, and several dashes of Sriracha hot sauce.
• Add in the eggs and toss until everything is well mixed.
• Taste for seasoning and add more soy sauce or hot sauce as necessary.
• Divide into bowls and serve.

Serves two-three

*About 1 c. total. If you have leftover, already cooked vegetables, you can just add them and add the rest of the ingredients right away.

**I used leftover roasted chicken from this recipe, but store-bought rotisserie chicken would also work.

Steak, Mushroom, & Brussels Sprout Stir-Fry

This is the newest recipe in my growing index of stir-fry dishes. Tender slices of skirt steak and mushrooms get paired with shredded brussels sprouts and tossed in a yummy brown sauce. It's inspired by a recent recipe in Bon Appetit, but with more veggies since I'm still trying to get back on track from Vegas. It's almost like a warm Asian salad with the slightly-crisp brussels sprout leaves making up more than half the dish. I found that it was fully satisfying without any accompanying rice, but if you are trying to stretch it to feed more people (or just love rice) you could certainly serve some on the side. As with all stir-fries, this meal cooks in just a few minutes so it's important to prep everything in advance so that the ingredients can be added quickly while cooking. Leftovers reheat easily for a second lunch or dinner the next day.


Related Recipes:
- Beef & Eggplant Stir-Fry
- Thai Stir-Fried Brussels Sprouts
- Beef, Mushroom, & Snow Pea Stir-Fry


Steak, Mushroom, & Brussels Sprout Stir-Fry:

• Heat 2 tbsp. canola oil in a large wok over very high heat.
• Once oil is nearly smoking, add in 1 lb. thinly sliced brussels sprouts, 6 diced scallions, and 8 oz. thinly sliced mushrooms.
• Cook vegetables for 4-6 minutes, or until softened and caramelized in some places.
• Remove vegetables to a plate and return the empty wok to the heat.
• Add in 1 tbsp. more oil and then add in 1 tbsp. matchstick-sized pieces of ginger, 2 tbsp. minced garlic, and 1 minced Fresno chile.*
• Cook for 30 seconds, or until fragrant but not brown, then add in 3/4 lb. thinly sliced skirt steak.**
• Cook for 3-4 minutes, or until meat is brown, then add in the vegetables.
• Meanwhile, whisk together 3 tbsp. soy sauce, 3 tbsp. oyster sauce, 1 tbsp. rice vinegar, and a pinch of sugar in a small bowl.
• Pour sauce into the wok and toss to combine.
• Cook for 2 minutes, or until sauce has thickened and coated the meat and vegetables.
• Divide onto plates and serve.

Serves four

*I left in most of the seeds for extra heat. If you want it even spicier you can use a hotter chile.

**Slice steak very thinly across the grain to keep it tender. Can substitute with flank steak.

Winter Veggie Stir-Fry

I always find February to be one of the hardest months to eat healthy since it includes my fiance’s birthday and Valentine’s Day, and it’s usually one of the coldest months of the year. Salads are just so unappealing compared to warm stews and braises, but I can get excited about a flavorful stir-fry. This version is packed with some of my favorite winter veggies – kale, brussels sprouts, and broccoli – and tossed with a simple sauce made from just a few ingredients. It manages to be fairly hearty, especially when served alongside some brown rice, and it will make you feel a little less guilty about eating that box of chocolates.  

Purple Kale, Broccoli, & Brussels Sprouts Stir-Fry:

• Heat 1 tbsp. canola oil in a wok over super high heat.
• Add in 1 large head of broccoli florets, cut into small pieces, and 1 lb. of quartered brussels sprouts.
• Cook for 5-7 minutes, or until caramelized and crisp-tender, then remove to a bowl and place the wok back over the heat.
• Add in another tbsp. oil and 2 bunches of sliced purple kale,* large stems removed.
• Cook kale for a few minutes, or until wilted, then add in 1 tbsp. minced garlic, 1 tbsp. freshly grated ginger, and 1 minced jalapeno pepper.**
• Cook for another minute, or until garlic and ginger are fragrant but not brown, and add back in the rest of the vegetables.
• Meanwhile, mix together 1/4 c. oyster sauce,*** 2 tbsp. soy sauce, 1 tsp. lime juice, and a pinch of sugar.
• Pour sauce over the vegetables and toss to coat, about 1-2 minutes.
• Serve with brown rice and enjoy.

Serves three-four

*I like purple kale for its color and tender stems and leaves, but any variety will do.

**Keep the seeds in for more spice, or remove them for a milder stir fry.

***Available in the Asian foods aisle of most grocery stores.

Chicken & Green Bean Stir-Fry

I'm always looking for new stir-fry recipes and love the balance of sweet and heat in this latest version. The chicken gets a simple four-ingredient marinade before cooking in a hot wok with green beans and bell peppers. I also added in a red chile for some heat and some peanuts for extra crunch and flavor. There's a lot of brothy sauce from the chicken stock, but if you like your stir-fry sauce a little thicker you can add in a little bit of cornstarch to make it come together. It's a versatile weeknight dinner that can easily be adapted based on whatever meat, vegetables, and nuts you have on hand.

Chicken, Red Pepper, & Green Bean Stir-Fry:

• Whisk together 3 tbsp. fish sauce, 1 tsp. oyster sauce,* 1 scant tbsp. sugar, and 2 tbsp. peeled and minced fresh ginger.
• Add in 1 lb. diced boneless, skinless chicken thighs and toss to coat.
• Let chicken marinate in the fridge for an hour, or at room temperature for 20 minutes.
• Meanwhile, heat 2 tbsp. canola oil in a wok or skillet until very hot.
• Add in 1 thinly sliced red bell pepper and 8 oz. trimmed green beans.**
• Cook vegetables for 3-4 minutes, until softened, and add in 2 cloves of minced garlic and 1 minced, seeded, red chile.***
• Add in the chicken and cook for another 3-4 minutes, or until chicken starts to brown.
• Add in 3/4 c. low-sodium chicken stock, cover wok with a lid, and cook for 10 minutes, or until vegetables are tender and chicken is cooked through.
• Add in 1 large handful of roasted, salted peanuts and check for seasoning.
• Divide onto plates and serve with steamed rice.

Serves three - four

*Fish sauce and oyster sauce are available in the Asian section of most grocery stores.

**I like to use thin haricot verts because they cook faster.

***I used a Fresno chile, but you could add a spicier chile, such as Thai, depending on your heat tolerance.

Duck & Vegetable Asian Noodles

I made extra duck from this meal and re-purposed it for this weeknight-friendly noodle dish (adapted from this recipe). Most Asian noodles I make are more of a stir-fry, but this dish is basically like making Italian pasta but with Asian flavors. I love all of the crunch and greenery from the bok choy and onions, which form a really nice balance to the silky noodles and rich duck meat. It's a great one-pot dish that can easily be adapted to whatever leftovers you might have on hand (I think pork would be a great substitute for the duck) and leftovers make a great lunch the next day.


Duck & Vegetable Asian Noodles:

• Melt 2 tbsp. duck fat* in a hot pan and add in 1 minced onion.
• Cook for 5-7 minutes, or until starting to caramelize, then add in 1 bulb of thinly sliced bok choy.
• Cook for another 4-5 minutes, or until softened, then add in 4 cloves of minced garlic and cook for another minute.
• Add in 3 minced green onions and 1 c. cooked duck meat and stir.
• De-glaze the pan with 2 tbsp. Sherry, then add in 2/3 c. chicken stock and 1/3 c. low-sodium soy sauce.
• Meanwhile, bring a large pot of water to a boil and cook 8 oz. noodles** until al dente.
• Let the soy sauce mixture come to a boil, then reduce to a simmer.
• Drain the noodles and reserve 1/4 c. cooking liquid.
• Add the noodles to the pan, adding cooking water as necessary to moisten them.
• Toss for a minute, then turn off the heat and drizzle with sesame oil and Sriracha hot sauce.
• Divide into bowls and garnish with more minced green onions.

Serves two - three

*Or canola oil.

**I used Udon, but any variety of Asian noodles would be great.

Broccoli Fried Brown Rice

Even though I love to cook, I occasionally get a craving for Chinese take-out and always end up with tons of leftover steamed rice from the restaurant. It's the perfect thing to use in homemade fried rice, since the day-old grains dry up a little bit and end up cooking better. This is a short-cut version of my go-to recipe featured here, but it still tastes delicious and takes less than five minutes to throw together. The best part is that it can be made almost entirely from take-out leftovers, just open up a few soy and hot sauce packets and throw in whatever leftover steamed vegetables you have from the night before.

Broccoli Fried Brown Rice:

• Heat 1/2 tbsp. canola oil in a large wok* until very hot.
• Beat 2 eggs with a fork until pale yellow, then add to the wok and scramble for 30 seconds.
• Remove the eggs and add in another tbsp. of oil.
• Add in 1 head of finely chopped broccoli and cook for 4-5 minutes, or until crisp-tender and brown in some areas.
• Add in 1 container of cooked brown rice,** 3 tbsp. soy sauce, 2 tsp. sesame oil, and a few drops of Sriracha hot sauce.
• Stir to combine, then add in the egg and 3 minced scallions.
• Turn off the heat and stir to combine. Check for seasonings, divide onto plates, and serve.

Serves two-three

*Or skillet.

**Or white rice.

Sweet Chili Shrimp & Vegetable Stir-Fry

A lot of people feel that they don’t have time to cook dinner during the week, and while I certainly appreciate feeling strapped for time, I still be believe that it’s totally possible to create a healthy and delicious meal at home in less time than it takes to pick something up or even cook a frozen pizza. Even with all the cooking I do, I almost always spend less than an hour in the kitchen after work (and usually it’s much less time than that). One of my go-to dishes for a quick weeknight meal is a stir-fry because it requires few ingredients and cooks in minutes. This shrimp one gets a boost from one of my favorite Asian ingredients, sweet chili sauce. I added a few more ingredients to round out the flavor, but in a pinch the sauce can stand alone.

Sweet Chili Shrimp & Vegetable Stir-Fry:

• Combine 3 tbsp. sweet chili sauce, 1 tbsp. fresh grated ginger, 2 cloves of minced garlic, 2 tbsp. soy sauce, and 1 tsp. Sriracha hot sauce* in a small bowl.
• Meanwhile, heat 1 tbsp. canola oil in a wok until very hot.
• Add in 3/4 lb. peeled and de-veined shrimp** and cook for 3-4 minutes, or until opaque. Remove and set aside.
• Add in 1 thinly sliced bell pepper and the chopped white parts of 1 lb. of bok choy.
• Cook vegetables for 3-4 minutes, or until crisp-tender.
• Add in the leafy green parts of the bok choy and cook for another minute.
• Add in the sauce and the cooked shrimp and toss to combine. Cook for another minute to allow the sauce to thicken.

Serves two - three
*Optional, adjust according to your desired spice level.
**Ask your fish person to do this for you to save time.

Thai Stir-Fried Brussels Sprouts

I've cooked brussels sprouts a million different ways - simply roasted, as a hash, stuffed into potatoes - but I've never had them Asian style. Since it's not a typical pairing, I was intrigued by this recipe by Andy Ricker (chef and owner of Portland's famous Pok Pok) whose food I was lucky enough to eat this summer (see here). These are brussels sprouts like I've never tried before: tender, savory, and bursting with flavor. The veggies are certainly hearty enough to constitute a main course, but this would also be a welcome side dish with just about any meal.



Thai Brussels Sprouts with Chiles & Garlic:

• Remove any bruised outer leaves from 32 oz. of brussel sprouts and halve or quarter into bite-size pieces.
• Place sprouts in a large pot of boiling, salted water for 30-60 seconds, or until they turn bright green.
• Drain sprouts and run some cold water over them to stop the cooking process.
• Meanwhile, heat a wok over medium-high heat and add in 1/4 c. canola oil.
• Add in 2 tbsp. thinly sliced garlic and cook for 1 minute, or until lightly golden. Remove with a slotted spoon as set aside.
• Crank up the heat as high as it will go and add the brussels. Cook for 2-3 minutes, or until they start to soften.
• Add in 1/4 c. oyster sauce,* 4 tsp. fish sauce,* 2 tsp. soy sauce, 2 tsp. sugar, and 3/4 of a sliced Fresno chile.
• Add in 1/2 c. low-sodium chicken stock and bring to a boil. Let cook for 2-3 minutes, or until sauce is thickened and vegetables are tender.
• Stir in the garlic and remaining 1/4 sliced chile.
• Divide onto plates and serve with rice.

Serves two - three (main course)
Serves four - six (side dish)
*Available in the Asian food aisle at most grocery stores.

Bok Choy Asian Noodles

I’ve been getting back into my weekly farmer’s market routine (evidenced here) and couldn’t pass up buying five heads of bok choy for only a dollar. I cooked them with some Asian condiments I already had in my pantry and tossed them with some noodles for an updated (but just as cheap) take on ramen. The noodles are super filling and would make a great vegetarian main course, but I served them as a side with chicken skewers; then I sliced the leftover chicken and tossed them with the remaining noodles for a meal the next day.


Related Recipes:
- Cold Asian Noodle Salad
- Serrano-Lime Squid & Bok Choy Stir-Fry
- Duck & Vegetable Asian Noodles

Somen Noodles with Bok Choy:

• Cook 12 oz. somen noodles in boiling water according to package directions. Drain and rinse with cold water.
• Meanwhile, heat 1 tbsp. canola oil in a skillet and add in 1 tbsp. minced garlic, 1 tbsp. grated ginger,* and 5 sliced heads of bok choy.**
• Cook for 4-5 minutes, or until vegetables are crisp-tender.
• Add in the noodles, 3 tbsp. soy sauce, 1 tbsp. Sesame oil, and 2 tsp. Sriracha.***
• Toss for a minute or two, then divide into bowls and garnish with cilantro.

Serves four - six (side dish)
*I like to keep fresh ginger in the freezer so that I always have it on hand.
**Discard the center core.
***You may want to add more or less of the hot sauce, soy, and oil. Taste it as you go.

Chicken Pad Thai

This take-out favorite is even quicker and easier to prepare at home

Pad Thai is one of those iconic Asian dishes that can be found on pretty much any Thai menu in the U.S. Because it's so widely available (and maybe a little boring compared to other options), I've never tried to make it on my own until I stumbled upon this recipe. I actually like this version better than some I've had at restaurants, and it's such a quick and easy weeknight meal. The secret ingredient, tamarind paste, can be found at Whole Foods or can be substituted with a little tomato paste in a pinch. Also, feel free to customize the recipe with whatever meat or veggies you like best.


Related Recipes:
- Thai Chicken Curry
- Chicken & Broccoli Fried Rice
- Cold Asian Noodle Salad


Chicken Pad Thai:

• Combine 3 tbsp. fish sauce, 1 tbsp. rice vinegar, 2 tbsp. sugar, 2 tbsp. canola oil, and 1 tbsp. tamarind paste in a small bowl.
• Meanwhile, soak 1/2 lb. rice noodles* in hot tap water for 20 minutes, or until soft.
• Beat two eggs, season with salt and pepper, and set aside.
• Heat 1 tbsp. of oil in a wok until very hot. Add in 1 lb. thinly sliced boneless skinless chicken breast and cook until no longer pink in the center (4-5 minutes).
• Remove chicken and add 1 more tbsp. of oil to the wok. Stir in 1 minced shallot, 1 minced jalapeno, and 3 minced cloves of garlic. Cook for a minute.
• Scramble eggs in the wok for 30 seconds, then add in the rice noodles.
• Pour in the fish sauce mixture and toss with the noodles for a minute or two.
• Add in the chicken and 1-2 tbsp. chopped peanuts.
• Continue tossing for another minute, or until noodles are soft and have absorbed most of the sauce.
• To serve, divide onto plates and garnish with extra chopped peanuts.

Serves two
*Sometimes called glass noodles.

Beef & Eggplant Stir-fry

I’m always looking for new stir-fry recipes and had to try this beef and eggplant one from a recent issue of Bon Appetit. I changed the proportions around a little so that there’s a fairly equal beef-to-vegetable ratio, which made my meat-loving boyfriend very happy. The best part of this whole dish is the “dressing”, which balances the rich flavor from the fish and soy sauce with the in-your-face lime juice and Serrano chile. As with all wok-cooking, this dish cooks in just a few minutes, making it the perfect thing to prep ahead of time and then wow your guests with when they arrive. I served it with steamed brown rice to soak up all the juices, but noodles would also work well.


Beef & Eggplant Stir-fry:

• Combine 5-6 torn mint leaves, 3 tbsp. soy sauce, 2 tbsp. lime juice, 2 tbsp. water, 1 tbsp. fish sauce,* 1 tbsp. grated ginger, 1 minced Serrano chile, 1 pinch sugar, and 1 tsp. minced garlic in a bowl.
• Meanwhile, heat 2 tbsp. canola oil in a hot wok until very hot and thinly slice 1 lb. of eggplant.
• Add in 1/2 the eggplant and cook for 5-6 minutes, or until brown.**
• Remove cooked eggplant, repeat cooking with the other 1/2 lb, the remove and toss all the eggplant with the dressing.
• Add 1 tbsp. canola oil, 1 minced Serrano chile, and 1 lb. thinly sliced beef*** to the wok and cook for 3 minutes.
• Add the eggplant and dressing to the wok and continue cooking for 1-2 minutes, or until sauce coats the beef and the vegetables are tender.
• To serve, spoon brown rice onto plates and top with the stir-fry.

Serves four
*Available in the Asian food aisle of most supermarkets.
**Baby eggplant is ideal here. Otherwise, you will need to quarter the eggplant before thinly slicing.
***I used top-round beef.

Spicy Pork Stir-fry

My boyfriend loves spicy food and frequently puts extra hot sauce on my finished dishes (as a food purist, I try not to get offended). He actually keeps about eight different types of hot sauce in our pantry, and alternates them depending on the type of cuisine he's eating. I do something similar with my cooking, but stick to my three tried-and-true favorites: Cholula for Mexican food and eggs, red chili flakes for Italian food, and Sriracha for Asian food. This pork stir-fry (inspired by this recipe) uses a good helping of Sriracha to achieve its spicy kick, but still has a balanced flavor from the other herbs and spices. Cool it down with some refreshing coconut rice.

Spicy Pork & Asparagus Stir-fry:

• Very thinly slice 1 lb. of boneless pork loin chops and 3/4 lb. of asparagus into bite-size pieces.
• Toss the pork with 1 tbsp. soy sauce, 1 tbsp. mirin,* and 1 tsp. Sriracha hot sauce.
• Meanwhile, heat 1/2 tbsp. of canola oil in a very hot wok.**
• Add in the asparagus and 1 tbsp. grated ginger and cook until asparagus is almost tender, about 3 minutes.
• Remove the asparagus mixture from the wok with a slotted spoon.
• Add in the pork and marinade and cook until almost cooked through, about 4 minutes.
• Stir in a mixture of 1 tbsp. minced garlic, 1 tbsp. soy sauce, 1 tbsp. hoisin sauce,*** 2 tsp. Sriracha, and 1 tsp. honey.
• Add in the asparagus and 1 tbsp. sliced scallions.
• Cook until the pork is done and the asparagus is tender, about 2-3 minutes.
• Divide onto plates and serve with rice.

Serves two - three 
*Rice wine. Available in the Asian aisle of some grocery stores.
**Or use a large skillet.
***Asian barbecue sauce. Available in the Asian aisle of some grocery stores.

Spicy Ginger Chicken Stirfry

It had been far too long since I cooked any Asian food, so I decided to play around with this spicy ginger stirfry. Making a stirfry is such a great weeknight meal because it can all be cooked together in one pot (a lifesaver for someone like me who doesn't have a dishwasher), and is relatively healthy. Although vegetables and boneless-skinless chicken can be bland, they taste delicious combined with the garlic, ginger, and hot sauce. This is such a quick meal and a much healthier alternative to take-out.

Spicy Ginger Chicken Stirfry:

• Heat a wok* with 1 tbsp. canola oil over high heat.
• Add 1/2 thinly sliced red onion and cook for 1-2 minutes.
• Add 1/2 lb. diced broccoli and cook for another 2-3 minutes, until vegetables start to soften.
• Add in 3/4 lb. thinly sliced chicken breasts and stirfry for 3-4 minutes, until almost cooked through.
• Meanwhile, combine 3 minced garlic cloves, 2 tbsp. grated ginger, 2 tbsp. soy sauce, and 1 tsp. Sriracha hot sauce in a small bowl.
• Add ginger mixture and cook for 1 minute.
• Add in 2 c. baby spinach leaves and cook for 1 minute, or until spinach wilts.
• To serve, divide into bowls and serve with steamed brown rice.

Serves two - three
*If you don't have a wok, use a large skillet.

Spicy Peanut Chicken Stirfry

I'd been on the lookout for a new stirfry recipe (see previous recipes here and here), but I just couldn't find anything exciting in my usual sources of inspiration. So I came up with this recipe totally on my own, which is a cross between a traditional Chinese stirfry and a Thai peanut satay. I love how the chicken absorbs the sauce's sweet, spicy, and salty flavors, which contrasts nicely with the crisp-tender vegetables. I think you'll find it better than take-out.

Spicy Peanut Chicken Stirfry:

• In a bowl, combine 1/4 c. peanut sauce, 2 tbsp. soy sauce, 1 tbsp. sesame oil, 1/2 tsp. Sriracha hot sauce*, 1 tsp. grated ginger, and 1 tsp. minced garlic.
• Meanwhile, heat 1 tbsp. canola oil in a wok over high heat.
• Thinly slice 3/4 lb. boneless, skinless chicken breast, and add to the wok.
• Stirfry chicken for 2 -3 minutes, or until halfway cooked.
• Add 1 thinly sliced bell pepper and 1 head of broccoli.**
• Cook until chicken is cooked through and vegetable are crisp-tender, about 4 minutes.
• Add peanut sauce to the wok and cook for 1-2 minutes, until sauce coats all ingredients.
• To serve, divide onto plates and serve with brown rice.

Serves two - three
*Or any hot sauce you like; add more or less depending on how spicy you like it.
**Florets only. 

Serrano-Lime Squid & Bok Choy

This spicy squid and vegetable stir fry cooks in minutes for a quick weeknight meal

I recently discovered Food52 and instantly fell in love with their site. They hold weekly recipe contests and that's where I discovered this recipe for Asian-style calamari stir-fry. Although the entry came in second place for the contest, it was definitely a winner in my house. The sauce has a heavy spiciness from the serrano pepper but is cut with the salty sweetness of the other ingredients. Bok choy rounds out the stir-fry and makes this a one-wok meal that cooks in just a few minutes and is super inexpensive to make. It's a complex and unique dinner to make for your friends and family.


More Food52 Favorite Recipes:
- Peach Tart
- Chinese Style Ribs
- Chicken Piccata



Serrano-Lime Squid & Bok Choy:

• Clean 1 lb. squid, separating bodies and tentacles, and slice bodies into rings.*
• Meanwhile, heat 1 tbsp. canola oil in a large skillet** until very hot.
• Add 3 heads of sliced bok choy and stir-fry until tender, about 3-5 minutes.
• Remove bok choy from the pan and add 1 more tbsp. canola oil.
• Stir in 1 tbsp. grated ginger, 1 tbsp. minced garlic, 1 minced serrano pepper, and squid.
• Cook for 2-3 minutes, making sure garlic doesn't burn.
• Add bok choy back to the pan, along with a mixture of 2 tbsp. lime juice, 2 tbsp. fish sauce***, and 2 tsp. brown sugar.
• Stir in 1 c. (loosely-packed) fresh basil leaves and cook until wilted.
• Serve over rice.

Serves two - three
*Or have your fish monger do this for you.
**Or use a wok.
***Available in the Asian aisle of most grocery stores. 

Asian Chicken Lettuce Wraps

Lettuce cups filled with a flavorful mixture of chicken and vegetables

Decades ago, my grandmother was invited to a dinner party and was shocked that the host served diced chicken in lettuce cups as the entree. Things have obviously evolved since then, and nowadays chicken lettuce wraps are on restaurant menus across the country. I love them - especially the version from P.F. Chang's - but this was my first time making them at home. My recipe combines some of my favorite ingredients, as well as some specialty Asian products I had leftover from other meals (such as my beef stirfry and sweet chili salmon). They're hearty enough for a main dish, but their portability also lends nicely to serving them as appetizers at a party.


Asian Chicken Lettuce Wraps:

• Wash and dry one head of butter lettuce. Carefully peel off whole leaves and set aside. 
• Finely diced 1 lb. of boneless, skinless chicken breasts, 1 package of mushrooms, 3 scallions, and one 8 oz. can of water chestnuts.
• Meawhile, heat 1 tbsp. canola oil in a wok or large skillet.
• Add chicken and mushrooms and cook for 2-4 minutes, stirring often.
• Stir in 1/4 c. hoisin sauce*, 2 tbsp. soy sauce, 2 tsp. chili-garlic sauce, scallions, and water chestnuts.
• Continue cooking for 3-5 minutes, until fully cooked.
• Divide mixture into lettuce leaves and top with extra chopped scallions.

Serves four
*Available in the Asian foods section of most grocery stores.

Asian Noodles

I was running around last night after work but still wanted to make dinner for my boyfriend and a friend before we watched the new episode of Top Chef. Usually Asian food is my go-to for a quick weeknight meal, so I decided to combine some ingredients I had in the fridge with udon noodles for a fast fix. I cooked the noodles the same way I do regular pasta, and then added it to a stir-fry. I used the vegetables and chicken I had on hand, but you can re-create it with whatever ingredients you like.

Chicken & Vegetable Udon Noodles:

• Boil one pot of water and cook one box of udon* noodles according to package instructions.
• Meanwhile, heat a large saute pan with 1 tbsp. vegetable oil.
• Add one sliced chicken breast, one bunch diced asparagus, 2 tbsp. diced green onions, and one package sliced mushrooms to the pan. Season with salt and pepper.
• Cook for three minutes, stirring occasionally.
• Add 2 tbsp. soy sauce, 2 tsp. minced garlic, and Sriracha* hot sauce. Cook for another 5 minutes.
• Add cooked noodles to the pan and toss with 1 tbsp. soy sauce and 1 tsp. sesame oil.
• Serve in bowls and top with toasted almonds and 1 more tbsp. sliced green onions.

 Serves four
*Available in the Asian food aisle of most supermarkets.

P.S. How cute are these new bowls I got from Anthropologie?