How to Stir-Fry Like a Rockstar—Quick & Easy
This isn’t a recipe—it’s a technique! Stir-fry is one of the fastest, most versatile meals you can make, perfect for using up leftovers and whatever veggies you have on hand. The secret? High heat, quick cooking, and the right order of ingredients. In less than 30 minutes, you’ll have a delicious, homemade stir-fry that’s fresh, flavorful, and totally customizable.
Servings: 4 servings
Calories: 355kcal
Cost: $8-$12
Equipment
- Wok or heavy skillet (cast iron recommended)
- Cutting board
- Sharp knife
- small mixing bowl
- Spatula or tongs
Ingredients
- 1 pound protein shrimp, scallops, boneless chicken, beef, tofu
- 2 tablespoons soy sauce
- 1 large onion cut into 16 wedges
- 1 pound vegetables any combo: carrots, celery, scallions, mushrooms, bell pepper, zucchini, snow peas, water chestnuts, baby corn, etc., cut and sliced
- 1 tablespoon fresh ginger grated
- 1 tablespoon fresh garlic minced
- 2 teaspoons cornstarch
- 2 tablespoons chicken broth or cold water
- 1 cup stir-fry sauce store-bought or homemade—see Notes
- 3 tablespoons cooking oil vegetable, canola, or peanut oil
Instructions
- Preheat the pan. Set your wok or heavy skillet on low heat while you prep your ingredients.
- Prepare the protein. Slice 1 pound of protein into bite-sized pieces. Toss with 2 tablespoons of soy sauce and set aside.
- Chop the veggies. Cut 1 large onion into wedges. Prep 1 pound of vegetables, slicing them into uniform pieces for even cooking. Mince 1 tablespoon each of fresh ginger and garlic.
- Mix the sauce thickener. In a small dish, whisk 2 teaspoons cornstarch with 2 tablespoons cold water or chicken broth. Set aside.
- Start stir-frying. Turn the heat up to high and turn on your exhaust fan. Add 1 tablespoon oil to coat the pan, then quickly add half the protein. Stir-fry for 2 minutes, then remove to a plate. Repeat with the remaining protein.
- Cook the veggies. Add 2 tablespoons oil to the pan. Toss in the onion wedges and stir-fry for 1 minute. Add garlic and ginger, stirring constantly. Quickly add 1 cup of vegetables at a time, cooking in small batches to prevent steaming. Stir-fry each batch for 2 minutes, then remove to the plate with the protein.
- Bring it all together. Return the protein and veggies to the hot skillet. Gradually stir in 1 cup of stir-fry sauce, making sure everything is coated (don’t drown it!). Pour in the cornstarch mixture and stir until the sauce thickens into a glossy glaze. If it gets too thick, add a splash of water or broth.
- Serve hot over steamed rice and enjoy!
Notes
Homemade Stir-Fry Sauce: Find the recipe here.
Nutrition
Calories: 355kcal | Carbohydrates: 23g | Protein: 35g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 3957mg | Potassium: 859mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5793IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 3mg
