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Easy Stir Fry

A quick, flexible, and delicious stir fry recipe using whatever protein and veggies you have on hand, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 300 g chicken breast beef, tofu, or shrimp, cubed
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 carrot thinly sliced
  • 1/2 cup snow peas
  • 1/2 cup sliced mushrooms
  • 2 tablespoons peanut or vegetable oil
  • 2 cups cooked rice or noodles
  • 2 green onions chopped
  • 1 tablespoon sesame seeds
Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin or oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar or lime juice
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch mixed with 2 teaspoons water optional

Method
 

  1. Prepare all ingredients by chopping vegetables, cubing your protein, and measuring out sauce ingredients in advance.
  2. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat until hot but not smoking.
  3. Add cubed protein to the pan and let sear for 2 minutes before stirring. Continue to cook until fully done, about 5-7 minutes. Remove and set aside.
  4. In the same pan, add carrots and broccoli first. Stir fry for 2-3 minutes. Then add bell pepper, mushrooms, and snow peas. Cook for another 3-5 minutes, stirring constantly.
  5. Return cooked protein to the pan and mix well with vegetables. Cook together for 1-2 minutes.
  6. Pour in the prepared sauce. Stir well and let it bubble for 2-3 minutes until everything is evenly coated. If using, add the cornstarch slurry and cook 1 more minute to thicken.
  7. Serve hot over cooked rice or noodles. Garnish with chopped green onions and sesame seeds.

Notes

Feel free to substitute proteins and veggies based on what you have. Stir fry is very forgiving and easy to customize. For more flavor, add chili flakes for heat or a touch of honey for sweetness.