Stir-Fry Recipes

Stir-frying is precision protein cooking: high heat, small pieces, constant motion. A wok or large skillet at 450°F+ sears chicken, beef, tofu, or tempeh in 2–3 minutes — fast enough to caramelize the surface while keeping interiors tender. The technique demands mise en place: proteins sliced thin and uniform, vegetables cut to match, sauce mixed in advance. Cook protein first in batches to avoid crowding and steaming, set aside, then stir-fry vegetables, and combine at the end. Every stir-fry recipe finishes in 30 minutes or less, delivering 30–47g protein per serving with the bold flavors of soy, ginger, garlic, and sesame.