For quick, easy, and budget-friendly meals, you can't beat stir-frying. Learn the surprisingly simple techniques that go into making restaurant-worthy stir-fry dishes.
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Stir-frying is quick, easy, and extremely versatile. Once you know the basics behind putting together a great stir-fry, you can easily introduce new ingredients, make a variety of sauces, or try traditional stir-fry recipes like Kung Pao Chicken or Beef with Broccoli.

Unexpected company?

Make a stir-fry.

Nothing in your fridge but random meat and produce?

Make a stir-fry.

Need an inexpensive dinner to feed a family?

Make a stir-fry.

Learning how to make a super easy stir-fry is a skill that will get you through some of your biggest challenges in the kitchen. We'll share the basics behind deliciously fast stir-fry dinners.

Stir-Fry Chicken and Broccoli

How to Make Stir Fry

A great stir-fry typically consists of four important components: protein, vegetables, aromatics, and sauce. Standard stir-fry starts with one pound of protein and two pounds of vegetables, and a basic stir-fry sauce (recipe below). You can add aromatics or herbs to change the flavor profile of your dish.

Ingredients

  • 1 lb. chicken, beef, or pork cut into bite sized pieces
  • 2 lbs. vegetables, cut into bite sized pieces
  • 1 tbsp aromatics, such as garlic, ginger, or shallots
  • 2 tbsp chopped fresh herbs, such as basil or cilantro (optional)
  • Basic Stir Fry Sauce (see below)
Allrecipes Easy Stir-Fry
Photo by Allrecipes

Directions

1. Set a large wok or frying pan over medium-high heat and allow it to get screaming hot. Swirl in 2 Tablespoons of oil (1 Tablespoon if using a non-stick pan).

2. Add your meat and cook until browned on each side (cooked thoroughly if using chicken or pork). Remove the meat from the pan and set it aside.

Allrecipes-Super-Easy-Stir-Fry-4 Position 3
Photo by Allrecipes

3. Transfer the densest vegetables (i.e., those that take the longest to cook, such as carrots, broccoli, cauliflower, green beans, or bell peppers) into the pan and cook for 1 minute.

Allrecipes Easy Stir-Fry
Photo by Allrecipes

4. Add in any quick-cooking vegetables (snap peas, onions, celery, baby corn, snow peas, mushrooms, zucchini, or bok choy) and cook for another minute.

Allrecipes Easy Stir-Fry
Photo by Allrecipes

5. Add in any aromatics, if using. Cook for 30 seconds, moving them around the pan constantly to avoid burning.

Allrecipes Easy Stir-Fry
Photo by Allrecipes

6. Return the meat to the pan and pour in the sauce. Toss well to coat all of the meat and vegetables. Let cook for one minute until bubbling.

Allrecipes Easy Stir-Fry
Photo by Allrecipes

7. Turn off the heat and stir in any fresh herbs, if using.

8. Serve hot with a side of cooked rice or noodles.

How to Make Stir-Fry Sauce

Ingredients

  • 1 cup broth
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp rice wine vinegar

Whisk ingredients together in a medium-sized bowl.

Pro tip: To make a thick glaze (like for Sweet and Sour Chicken), whisk in 1 teaspoon corn starch and let sit for ten minutes before adding to the stir-fry.

Allrecipes Easy Stir-Fry
Photo by Allrecipes

Stir-Frying Dos and Don'ts

Do:

  • Prepare all of your ingredients before you begin to cook, as stir-fries come together very quickly.
  • Cut all of your ingredients into similarly-sized pieces to promote even cooking.
  • Cook items in batches as necessary to avoid crowding the pan.
  • Prepare your rice or noodles before you start your stir-fry.
  • Stir, then fry. Then stir. Then fry. If you keep stirring the entire time, your meat and vegetables will never brown!
  • Add garlic. Trust us, it should be added to every stir-fry, ever.

Don't:

  • Add food to a cold pan. Any time you add ingredients to the pan it should make a satisfying sizzling sound.
  • Allow any excess liquid to form in the pan. If you add too many ingredients, the liquid won't evaporate quickly so it will pool in your pan. If this happens, use a spoon to remove the liquid.
  • Use an oil with a low smoke point. Canola and peanut oils are your best bet.
  • Cook the vegetables past the point of tender-crisp. They will lose their vibrant crunch and color.

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