Basic Stir Fry (with 4 easy sauce options!)

Basic Stir Fry

From: Jennifer Williams

You don't have to sacrifice flavor if you’re cooking on a budget. I enjoy Asian style cooking and I love stir-fry because it is quick, easy, and versatile. A good stir-fry typically consists of three parts: protein, vegetables, and sauce. Optionally, you can add in aromatics or herbs to change the flavor of your dish. It is also a great use for leftover meat and vegetables. Serve with a side of cooked rice or noodles and you have a cheap and easy dinner!

Basic Stir Fry (Serves 5-6)


  1. 1 lb. chicken, beef, or pork cut into bite sized pieces
  2. 2 lbs. vegetables, cut into bite sized pieces.
    Vegetables to Try: Longer-cooking: Carrots, Broccoli, Cauliflower, Green Beans, Bell Peppers, Asparagus.
    Quick-cooking: Snap Peas, Onions, Celery, Baby Corn, Snow Peas, Mushrooms, Zucchini, Bok Choy.
  1. 1 tbsp aromatics, such as garlic, ginger, or shallots (optional)
  2. 2 tbsp chopped fresh herbs, such as basil or cilantro (optional)
  3. Oil for cooking
  4. Your choice of sauce (see sauce recipes below)


  1. Set a large frying pan or wok over medium-high heat and allow to get hot. Add 2 tablespoons of oil coating the entire inside surface of the pan.
  2. Add your meat and cook until browned on each side and cooked through. Remove meat from the pan and set aside.
  3. Add the longer-cooking vegetables into the pan and cook for about 1 minute.
  4. Add in any quick-cooking vegetables and cook for another minute.
  5. Add in any aromatics, if using. Cook for 30 seconds, stirring constantly to avoid burning.
  6. Return the meat to the pan and pour in the sauce. Stir to coat all of the meat and vegetables.
  7. Let cook for one minute until bubbling.
  8. Turn the heat off and stir in any fresh herbs, if using. Serve hot.

Basic Stir Fry Sauces

Basic Stir Fry Sauce

1 cup broth
2 tbsp soy sauce
1 tbsp sugar
1 tbsp rice wine vinegar

Instructions: Whisk ingredients together in a medium-bowl and set aside for stir fry.

Easy Spicy Peanut Sauce

One 13.5-ounce can of full-fat, unsweetened coconut milk
3/4 cup creamy peanut butter
2 tablespoons of apple cider or white vinegar
3/4 cup water
1/2 tablespoon salt
3/4 cup sugar
1 teaspoon chili powder
1 teaspoon ginger powder

Instructions: Add wet ingredients into a heavy-bottomed pot. Over medium heat, whisk in dry ingredients. Whisk constantly and bring to gentle boil. Reduce heat to low simmer for 3-5 minutes; be careful not to let the mixture scorch at the bottom of the pot. Remove pot from heat and set aside for stir-fry. Store any unused sauce in glass container in the refrigerator for up to 2 weeks. Refrigerated sauce will thicken. Thin sauce with a little bit of water to desired consistency, reheat, and serve.

Spicy Honey-glaze

1/4 cup water
1/4 cup honey
2 tablespoons brown sugar
4 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon hot sauce of your choice (Tabasco, Asian chili-garlic sauce)
1 tablespoon chopped parsley
1/2 teaspoon red pepper flakes

Instructions:Combine all the ingredients of the glaze together, stir to mix well. Set aside.

Honey Sriracha Sauce

2 tablespoons honey
1 tablespoon Sriracha
1 1/2 tablespoons soy sauce
1 teaspoon olive oil
1/2 tablespoon corn starch
2 tablespoons water

Instructions: Add all the ingredients for the sauce in a bowl. Whisk to mix well. Set aside.

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