Stir-Fry

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.

This recipe swaps out the traditional tofu for eggplant, which has a similar soft texture but absorbs the rich flavors of the sauce even more.

These simple stir-fried greens are quickly cooked over high heat in a wok, so that the vegetables remain bright green in color.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.

This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.

This fragrant dry salmon curry is rich in flavor due to the red curry paste being cooked out in either rendered pork fat or vegetable oil.

Shanghainese stir-fried rice cakes are often eaten during the New Year because the name of the dish also sounds like “a year of growth.”

These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.

Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.

Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu.

Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor. 

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.

This is the street food fried rice of my childhood.

Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.