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Fast-Cooking Stir-Fries

December 16, 2008
Photo: John Autry
Heat up a pan good and hot, and make dinnertime sizzle with fun, lightning-fast cooking.
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1 of 11

Cumin Lamb Stir-Fry

Greg DuPree
View Recipe: Cumin Lamb Stir-Fry

This spicy Szechuan-style dish is boldly flavored with earthy cumin and Szechuan peppercorns that make your mouth tingle pleasantly. If you're not a lamb fan, you can use beef sirloin instead. Toasting the cumin seeds and peppercorns draws out their essential oils and makes their aroma and flavor more intense.

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2 of 11

Orange, Tofu, and Bell Pepper Stir-Fry

Greg DuPree
View Recipe: Orange, Tofu, and Bell Pepper Stir-Fry

Fresh orange juice perks up this speedy stir-fry, becoming a sticky, glossy sauce for the colorful vegetables. A quick coat in cornstarch helps the tofu develop a supercrisp crust without needing to fry in lots of oil. It's a good idea to have every element at the ready by the stove before you start to cook, as the stir-fry will come together very quickly. You can use bell peppers or any vegetable you have on hand, such as broccoli florets, thinly sliced carrots, or sliced snap peas.

3 of 11

Szechuan Chicken Stir-Fry

Photo: Caitlin Bensel
View Recipe: Szechuan Chicken Stir-Fry

Ginger and sambal oelek, a chile-garlic paste that’s now at most supermarkets in the international aisle, made this recipe a favorite by providing bold flavor in no time. Have all ingredients ready at the stove so they can go in at just the right moment.

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4 of 11

Quick Mongolian Beef Stir-Fry

Photo: Caitlin Bensel
View Recipe: Quick Mongolian Beef Stir-Fry

Make your own version of this takeout classic in a flash, no special equipment required.

5 of 11

Pork Stir-Fry with Snow Peas

Photo: Jennifer Causey
View Recipe: Pork Stir-Fry with Snow Peas

A great stir-fry uses only 2 or 3 vegetables in the base, insuring all elements shine through as well as leaving enough room in the pan for a good sear.

6 of 11

Thai Basil Chicken Stir-Fry

Photo: Romulo Yanes
View Recipe: Thai Basil Chicken Stir-Fry

Red bell peppers are the star vegetable in this stir-fry, a crisp, sweet counterpoint to the serrano chile heat. Use any vegetables you like, but keep it simple; one or two vegetables, plus the basil and chicken, are all you need.

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7 of 11

Stir-Fried Tilapia, Dill, and Scallion Lettuce Wraps

Photo: Brian Kennedy
View Recipe: Stir-Fried Tilapia, Dill, and Scallion Lettuce Wraps

Inspired by the classic Vietnamese dish Cha Ca La Vong, these wraps are a fun way to serve up stir-fry. Swap black cod for tilapia if you prefer a heartier fish.

8 of 11

Sweet and Sour Tofu-Vegetable Stir-Fry

Photo: Brian Kennedy
View Recipe: Sweet and Sour Tofu-Vegetable Stir-Fry

This dish is mildly spicy; to make it extra kid-friendly, omit the chiles from the sweet and sour sauce.

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Veggie and Tofu Stir-Fry

Photo: John Autry
View Recipe: Veggie and Tofu Stir-Fry

Our meatless stir-fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant, but are the results from your own wok.

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10 of 11

Tempeh and Broccolini Stir-Fry

Photo: John Autry
View Recipe: Tempeh and Broccolini Stir-Fry

Streamline your stir-frying process by prepping all ingredients before you start cooking. For a whole-grain base, use brown rice.

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