Stir-frys are always a great choice for simple and healthy meals that come together in minutes.

In fact, usually the rice takes longer to make than the stir-fry itself. If you are short on time, consider trying frozen brown rice or instant brown rice. (You can also make your own brown rice in large batches and then freeze for later use).

Then gather up all of the vegetables you have, along with some protein and have a flavorful dinner on the table in minutes!

(Beef & Basil Stir-Fry from Mark Bittman’s How to Cook Everything)

Stir-Fry Tips and Steps: 

  1. Prepare rice, grain or pasta if using
  2. Prepare all ingredients (slice, chop, etc) so they are all ready to go
  3. Heat pan and oil in pan (you can flavor oil with garlic and ginger)
  4. Add ingredients by length of cooking time, adding ingredients that take longest first*
  5. Add sauce (can be as simple as a splash of soy, fish sauce, lime juice, sesame oil, etc.)
  6. Serve immediately

*If your stir-fry includes meat or seafood, consider cooking the meat, removing from pan and then cooking the vegetables so you don’t over cook your meat

Stir-Fry Recipes to Try:

Shrimp & Snow Pea Stir-Fry 

Sauteed Baby Squash with Basil & Feta

Chicken & Leek Stir-Fry

Spicy Asparagus-Tempeh Stir-Fry

Brown Rise Stir-Fry with Kimchi, Pork & Tofu

Grace Young’s Best Stir-Fry Tips

 

12 Comments ( Reply )

  1. Sarah k @ the pajama chef
    May 31, 2012 @ 9:19 am

    we love stirfry here, especially since i got my mom’s electric wok… works much better than our apartment stove :)

    Reply

    • Emily
      May 31, 2012 @ 9:21 am

      Oooh, that is nice. I used to have a wok, but I’ve never tried an electric one! Do they make the process easier?

      Reply

      • Sarah k @ the pajama chef
        May 31, 2012 @ 9:52 am

        well, i’ve never used a stove-top wok but the electric one i have (the same one my mom had when i was growing up…it’s probably older than i am) is super fast, and it’s nice because you can cook on the bottom and sides of the pan since it’s rounded. it also has a lid so you can let it steam a little too. since electric woks are temperature controlled (mine goes from 275-500), you don’t need very much oil at all to cook either.

        Reply

  2. Chelsea @ Designs on Dinner
    May 31, 2012 @ 10:18 am

    How funny–I just cooked some brown rice this morning before work so I could have stir-fry later tonight! I love all your variation suggestions–I’m especially intrigued by the asparagus and tempeh stir fry. I’ll have to give that one a try sometime!

    Reply

  3. Rachel @ The Avid Appetite
    May 31, 2012 @ 11:12 am

    I love stir fry! I could pretty much eat it every evening, though my husband objects :) Thanks for these great tips!

    Reply

  4. Faith @ For the Health of It
    May 31, 2012 @ 11:26 am

    Instant brown rice is such a lifesaver! I love stir-frys, but I dont have the patience to do rice from scratch. Lundberg organic’s steam in a bowl microwave brown rice is pretty awesome too!

    Reply

  5. Megan (Braise The Roof)
    May 31, 2012 @ 2:35 pm

    Stir fry is definitely a go to for me- now that I think of it, MOST things that I cook are just fancy versions of stir fries. Or not fancy. Remember that time that I put dill pickles in a stir fry? That was a good time.

    Reply

  6. Jonathan
    May 31, 2012 @ 3:45 pm

    Love me some stir fry.

    However, I’d add that the big culprit in any stir-fry dish is the sauce! It can be LOADED with awful stuff. I was actually talking about this with some friends when we made stir-fry the other day.

    Also, being a vegetarian, I’d add that tofu or tempeh is a great substitute for meat :)

    Reply

    • Emily
      Jun 01, 2012 @ 11:12 am

      Tofu and tempeh are great protein options!
      The great part about making stir-fry at home is that you have control over what you put in the sauce.

      Reply

  7. Chung-Ah | Damn Delicious
    May 31, 2012 @ 6:44 pm

    I absolutely love stir-frys! They’re so easy and chockfull of veggies. Although I really do need to get a wok. Every time I make a stir fry in my cast-iron, everything goes flying everywhere!

    Reply

    • Emily
      Jun 01, 2012 @ 9:54 am

      Same here, my stove is a constant mess!

      Reply

  8. Mercedes@Satisfy My Sweet Tooth
    Jun 02, 2012 @ 9:32 pm

    THis looks great Em! We just bought a rice cooker (Tyler has always wanted one :)) and so we have been making lots of rice lately and this looks like the perfect think to put over all that rice!

    Reply

 Leave a Reply