Stir-Fry Recipes

A stir-fry only works if the pan is hotter than you think and the sauce is ready before the protein hits the metal. These are the wok recipes I cook when I want dinner in one pan: pepper steak, Mongolian beef, mapo tofu, garlic eggplant, chicken and greens. I cut everything first. I mix the sauce in a cup. I do not crowd the pan until the first batch has color. That is the whole method, repeated across different sauces and vegetables. This page is not “anything with a skillet.” Soups, stews, dumplings, and long braises live elsewhere. Here you get high heat, short cook times, and sauces that cling without turning into syrup. If a recipe is named after a takeout classic, I tested it against that memory, not against a stock photo. Scroll the list, grab the one that matches what is already in your fridge, and keep the rice on.