Stir-fry recipes.

A curated slice of the archive — every recipe filed under stir-fry.

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A plate of Hunan-style hand-torn cabbage stir-fried with pork belly and chilies

Nº 01

Stir-fry 20 min

Hand-Torn Cabbage Stir-Fry (Shou Si Bao Cai)

A spicy, tangy Hunan-style cabbage stir-fry with crisp-tender torn cabbage and fragrant pork belly. The key is high heat, quick cooking, and returning the cabbage to the wok only at the end.

Golden pan-fried tofu pieces with green onions and peppers

Nº 02

Tofu 20 min

Stir-Fried Tofu with Green Onions

Pan-fried tofu tossed with green onions and peppers. Get the tofu crispy on the outside, keep it soft inside, then stir everything together. Done in 20 minutes.

A plate of stir-fried rice noodles with beef and vegetables

Nº 03

Noodles 30 min

Stir-Fried Rice Noodles (Chow Fun)

Wide rice noodles stir-fried with beef and vegetables — a Cantonese street food staple. The key is high heat and not overcrowding the wok so the noodles get that slightly smoky char.

A plate of Kung Pao Chicken with diced chicken, peanuts, and red chili peppers

Nº 04

Chicken 30 min

Kung Pao Chicken (Gong Bao Ji Ding)

The real Sichuan version — chicken, peanuts, dried chilies, and Sichuan peppercorns in a tangy-sweet sauce. Spicy, numbing, and addictive. Not the takeout version.