Looking for a quick, healthy recipe you can make with …pretty much whatever’s in your fridge? Then stir-fry is the meal for you! Every stir-fry recipe starts with a basic formula: veggies + protein + sauce + a base. From that simple formula, you can make virtually a brand-new stir-fry, every time.
Easy Stir-Fry Recipe
This is one of our favorite recipes sent in by Jackie Hannahs of Cedar Springs, Michigan. Her family loves the citrus glaze that coats the tender pork and vegetables. Later, we’ll share ideas for making a stir-fry your own, including ideas for variations.
Ingredients
For the stir-fry sauce
- 1 tablespoon cornstarch
- 1 cup orange juice
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
For the dish
- 1 pork tenderloin (1 pound), cut into thin strips
- 1 tablespoon canola oil (or other flavorless oil that can handle high heat, like peanut)
- 1 small onion, sliced
- 1/4 pound fresh snow peas
- 1/2 sweet red pepper, julienned
- Hot cooked rice
- Optional: Chopped green onion and sesame seeds
Instructions
Step 1: Make the stir-fry sauce
Your sauce melds together all the different flavors and textures of the protein and vegetables in the stir-fry. For this recipe, the sauce is sweet and tangy.
In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside.
Step 2: Sear the meat
The meat or protein cooks first, seasoning the fat in the skillet. In a large skillet or wok, stir-fry pork in oil until lightly browned, 5 minutes; drain.
Step 3: Toss in the vegetables
Whatever veggies you’re using go in next. Whatever you’re using, make sure to cut everything to the same size.
Here, add the onion, peas and red pepper; cook and stir until crisp-tender, 3-5 minutes.
Step 4: Add the sauce
Cooking the sauce for a few minutes allows it to thicken up. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes.
Here’s the difference between tamari and soy sauce.
Step 5: Serve with a carb of your choice
Stir-fries are so full of flavor, they’re usually served on top of a plain base, which absorbs flavor from the sauce. We like to serve this with rice, rice noodles, zoodles or steamed vegetables.
Garnish with green onion and sesame seeds, if desired.
Is Stir-Fry Healthy?
In general, stir-fry is healthy, since the speedy, high heat cooking doesn’t require much oil or fat. Plus, most stir-fries rely on lean meat or proteins, like chicken, tofu or lean steak. To make it even healthier, use a whole grain or vegetable base rather than white rice.
Nutrition Facts: In one serving: 228 calories, 7g fat (2g saturated fat), 64mg cholesterol, 508mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 25g protein.
How Make This Stir-Fry Your Own
Choose a Mix of Ingredients
Sauce and Aromatics: Ginger, garlic and onion are classics with stir-fry.
Protein: If using meat or poultry, choose a lean cut. Think chicken breast, pork tenderloin or strip steak. Tofu is a delicious vegetarian option. Fish, like shrimp are tasty.
Vegetables: Just about any vegetable is good in a stir-fry. Generally, we like to choose a mix of colors and textures. The trick? Cut everything up to the same size, which makes it cook evenly. Think snow peas, broccoli, peppers, cabbage, carrots and even tomatoes. You can always use a bag of frozen stir-fry vegetables.
Grain or Other Base: Rice, brown or white, is a classic base. (Here’s how to cook rice.) Noodles, from glass noodles to ramen, are good. You can also try a carb-free option, like steamed edamame, cauliflower or zoodles.
Try Variations on the Basic Recipe
- Try chicken stir-fry with teriyaki sauce, a take-out classic
- Toss in cashews along with vegetables for a speedy vegetarian option
- Make a pescatarian stir-fry with shrimp and a dash of lime
Find More Stir-Fry Recipes
I normally serve a traditional stir-fry, but I wanted to change it up. Ramen noodles are a quick sub for the rice, and we really like the crisp-tender bite from fresh broccoli and a package of coleslaw mix. —Barbara Pletzke, Herndon, Virginia
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I love to experiment with food. We're able to buy sweet onions grown on Maui, so I stir-fry them with chicken and carrots for a tasty teriyaki meal. —Kelly Brenneman, Riverdale, California
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Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies has always been a struggle until I whipped up this stir-fry one night. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio
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There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. —Oma Rollison, El Cajon, California
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My kids are picky eaters, but teriyaki and hoisin sauces work wonders with them. They love the meatballs, and I swap the noodles for whole grain pasta. —Kelly Shippey, Orange, California
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Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. —Taste of Home Test Kitchen
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This is a different, fun way to make chicken. It has a lot of flavor and a bit of heat for good measure. —Mary Ann Lee, Clifton Park, New York
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Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida
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Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded it with veggies. Now it’s our favorite hurry-up meal. —Beverly Norris, Evanston, Wyoming
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Bright, fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat make this healthy and beautiful shrimp stir-fry a real standout! —Taste of Home Test Kitchen
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A recipe is special when everyone in your family raves about it. My finicky eaters give thumbs up for this hearty, nutty stir-fry. —Kathleen Specht, Clinton, Montana
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Salmon is a staple where I live, so I tried it in a stir-fry. My recipe has an orange glaze, but I like it with lime, too. —Joni Hilton, Rocklin, California
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I really like the rich taste of sesame oil in this Thai-inspired dish. If you don't have it, canola oil does the trick, too. To get a similar nuttiness, toss in a handful sliced almonds before serving. —Kelli Whiting, Fortville, Indiana
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My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier. —Jasmin Baron, Livonia, New York
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I created this recipe when I was craving good Chinese food. The leftovers taste just as yummy when reheated the next day. —Annette Hemsath, Sutherlin, Oregon
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This Asian stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. —Kristin Rimkus, Snohomish, Washington
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This was a spur-of-the-moment experiment when we wanted something nice and filling, but also easy. I had steak, peppers and onion on hand, and this is what my mind created. We make it often. For something different, try it in tortillas for fajitas. —Rochelle M. Dickson, Potwin, Kansas
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This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. —Janelle Lee, Appleton, Wisconsin
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All the high school students at the school where I work love this scrumptious chicken dish. It is the most requested recipe I have. —Kris Campion, Marshall, Minnesota
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The vibrant, crisp pea pods in this dish are a nice contrast with the soft scallops. The dish looks and tastes bright and fresh. —Barb Carlucci, Orange Park, Florida
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The solution to expensive Chinese takeout is right here. I think this pork stir-fry is much tastier than any takeout I've tried. —Susan Jones, Appleton, Wisconsin
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Take your go-to Asian restaurant off speed dial; this is hands down better than takeout! Leftover grilled steak, fresh veggies and a sweet orange glaze—see what we mean? —Cindy Johnson, Colorado Springs, Colorado
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I made this recipe a lot when I was juggling college, work and a growing family. It tastes like you spent a lot of time making it, yet only takes minutes to pull together. —Sally Sibthorpe, Shelby Township, Michigan
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I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. —Paula Williams, Covington, Kentucky
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My family loves stir-fries, and I love them even more because they are healthy and easy to prepare. I’ve been making this recipe for years. —Sherri Melotik, Oak Creek, Wisconsin
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This is one of my favorite meals for busy weeknights. You can prepare all the ingredients the day before and then put the dish together just before dinner. —Elizabeth Brown, Lowell, Massachusetts
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An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, creating a skillet of tender pork infused with Asian flavors. —Adeline Russell, Hartford, Wisconsin
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Fruit cocktail in stir-fry? You might be surprised by how good this dish is. It's a promising go-to option when time's tight. —Jeanne Holt, Mendota Heights, Minnesota
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If you like a good stir-fry, this dish will definitely satisfy. I discovered the recipe at an international luncheon, and it's now a favorite go-to meal. —Denise Patterson, Bainbridge, Ohio
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When my husband and I were dating, he told me he liked Asian food. I got a wok and discovered the joy of dishes like this pork stir-fry. —Laurie Martignon, Niagara, Wisconsin
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We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that’s packed with flavor. —DeEtta Rasmussen, Fort Madison, Iowa
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With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington
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After a tiring but beautiful day of fishing, this is a fast and delicious way to serve our famous Key West pink shrimp. It's always a big hit with guests.
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Traditional Asian flavors combine for a super supper that will please the whole family. —Simple & Delicious Test Kitchen
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Twenty minutes is all you'll need to make this quick stir-fry. Lean turkey, asparagus and mushrooms make it super nutritious, too. —Darlene Kennedy, Galion, Ohio
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Here’s a shrimp dish with sweet coconut milk, complemented by the spiciness of curry. Jasmine rice makes a fragrant bed for the sumptuous stir-fry. —Cindy Romberg, Mississauga, Ontario
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Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. —Barbara Schindler, Napoleon, Ohio
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I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. —Caroline Sperry, Allentown, Michigan
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I combined several recipes to come up with this dish that my family loves. It is not only quick and delicious but also healthy. I sometimes substitute boneless, skinless chicken breasts for the pork. —Joan Hallford, North Richland Hills, Texas
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My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut
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The post How to Make an Easy Stir-Fry Recipe appeared first on Taste of Home.
Kelsey Rae Dimberg