Stir-Fry

Gumbo! Sinigang! Risotto!

The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.

Chewy wonderful Korean rice cakes soak up the flavor of a ginger-garlic-scallion sauce we can’t quit.

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

Deb Perelman’s kids and husband all like varying degrees of spiciness in their food. This dinner manages to satisfy them all.

Blistered yet snappy asparagus and crispy pork in a robust sauce.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

A beef and ginger stir fry with a secret ingredient.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

Make this glossy, buttery beef stir fry when you need dinner on the table in less time than it takes to listen to a podcast.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Japanese dry curry inspired this dish that keeps the chicken plenty juicy.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

Only you won't feel bad about eating it for dinner.

This classic (and familiar) potato-and-cauliflower dish is a great make-ahead party dish.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

Asparagus season is beautiful and brief, so make this bright stir-fry while you can.

The lightning-fast weeknight dinner that doubles as meal prep—and is an excuse to stuff things into tortillas.

A ginger and lemongrass marinade provides a weeknight-friendly last hurrah of summer flavor.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

There’s so much more you can do with your farmers’ market basil than making pesto!

Pork tenderloin is rad and tasty and awesome and tender, and I want you to give it the love it deserves.

A foolproof formula for stir-frying your favorite (edible) stuff.