These five Asian stir-fry classics will transform your weeknight dinner routine.
You’ll master the savory Kung Pao Chicken with crunchy peanuts, spicy Thai Basil Beef that rivals street food, garlicky Shrimp with Snow Peas, wholesome Vegetarian Buddha’s Delight, and crowd-pleasing Sweet and Sour Pork.
Each dish features high-heat cooking techniques and fresh ingredients for authentic flavors.
Discover the essential tips and techniques to achieve restaurant-quality results in your kitchen.
Key Takeaways
- Kung Pao Chicken delivers authentic Chinese flavors by combining chicken thighs with peanuts and Sichuan peppercorns.
- Thai Basil Beef pairs quick-cooked beef with holy basil and chilies for a classic street food experience.
- The Garlic Shrimp and Snow Pea Medley is a quick and light weeknight dinner option.
- Buddha’s Delight offers a vegetarian option featuring a mix of vegetables, mushrooms, and tofu inspired by Buddhist temple cuisine.
- Sweet and Sour Pork showcases crispy fried pork in a tangy sauce complemented by bell peppers.
Classic Kung Pao Chicken With Peanuts
Kung Pao Chicken is an iconic Sichuan dish combining tender chunks of chicken with crunchy peanuts, crisp vegetables, and a bold sauce that perfectly balances sweet, sour, and spicy flavors. The dish gets its signature taste from the dried red chilies, Sichuan peppercorns, and a savory brown sauce that coats each morsel with intense flavor.
Originally from the Sichuan province of China, this stir-fry has become a staple in Chinese restaurants worldwide, though many versions have been adapted to suit local tastes. The authentic version uses chicken thighs rather than breast meat, as they remain more tender during the high-heat cooking process and contribute more flavor to the final dish.
Ingredients
- 1.5 lbs boneless chicken thighs, cut into 1-inch cubes
- 1/2 cup roasted peanuts
- 6 dried red chilies
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 3 green onions, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon Chinese cooking wine
- 2 teaspoons cornstarch
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- Salt to taste
Marinate the chicken in soy sauce, cooking wine, and cornstarch for 30 minutes. Heat oil in a wok over high heat until smoking. Add dried chilies and Sichuan peppercorns, stir-frying until fragrant.
Add chicken and stir-fry until nearly cooked through. Add garlic, ginger, and green onions, continuing to stir-fry. Mix in the sauce ingredients and peanuts, cooking until the sauce thickens and coats all ingredients evenly. Serve hot over steamed rice.
When preparing Kung Pao Chicken, it’s essential to have all ingredients measured and ready before starting, as the cooking process moves quickly at high heat. The dish can be adjusted for spiciness by varying the number of dried chilies, but remember that authentic Kung Pao should have a noticeable heat level.
For best results, use a wok or large frying pan that can handle high temperatures, and don’t overcrowd the pan to guarantee proper searing of the chicken.
Spicy Thai Basil Beef Stir-Fry
Spicy Thai basil beef stir-fry is a popular street food dish that combines tender slices of beef with aromatic Thai holy basil and fiery chilies. The dish, also known as Pad Kra Pao in Thailand, delivers a perfect balance of sweet, savory, and spicy flavors that coat each piece of meat.
This quick-cooking dish relies on high heat and fresh ingredients to create its signature taste. The key elements are Thai holy basil, which has a distinct peppery flavor different from regular Italian basil, and properly seared beef that remains tender while developing a slight char on the outside.
Ingredients
- 1 pound beef sirloin, thinly sliced
- 4 cloves garlic, minced
- 4-6 Thai chilies, chopped
- 2 cups Thai holy basil leaves
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 shallot, thinly sliced
- Steamed rice for serving
Heat oil in a wok or large skillet over high heat until smoking. Add garlic and chilies, stir-frying for 30 seconds until fragrant. Add the beef and cook for 2-3 minutes, until nearly done.
Add shallots and stir-fry for another minute. Pour in the oyster sauce, soy sauce, fish sauce, and sugar, stirring to combine. Cook for 1 minute, then add the Thai basil leaves. Stir-fry until the basil is wilted and the beef is cooked, about 1 minute more. Serve immediately over steamed rice.
For best results, freeze the beef for 20 minutes before slicing to achieve paper-thin cuts. The Thai holy basil (Bai Gra Prow) is essential for authentic flavor – regular sweet basil can be substituted but will produce a different taste.
Adjust the number of chilies based on your heat preference, and have all ingredients prepped before cooking as the dish comes together very quickly once you start.
Garlic Shrimp and Snow Pea Medley
Garlic shrimp and snow pea stir-fry is a delightful combination of succulent seafood and crisp vegetables. It brings together the best of Asian flavors in a quick and satisfying meal. The natural sweetness of the shrimp pairs perfectly with the fresh crunch of snow peas, while aromatic garlic and ginger create a fragrant base that elevates the entire dish.
This classic stir-fry recipe represents the essence of Asian cooking – fast, fresh, and full of texture. The dish comes together in minutes, making it an ideal choice for busy weeknight dinners while still delivering restaurant-quality results. The sauce is light yet flavorful, allowing the natural tastes of the ingredients to shine through.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces snow peas, trimmed
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- 1/4 cup chicken broth
- 2 teaspoons cornstarch
- 1/2 teaspoon sesame oil
- Salt to taste
Heat oil in a large wok over high heat until smoking. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Add shrimp and cook until they begin to turn pink, about 2 minutes. Add snow peas and stir-fry for 1 minute.
Mix cornstarch with chicken broth and add to the wok along with soy sauce, oyster sauce, and white pepper. Cook until sauce thickens and shrimp are fully cooked, about 2 minutes more. Finish with sesame oil and adjust seasoning with salt if needed.
For best results, verify all ingredients are prepared before cooking as the process moves quickly. Pat shrimp dry with paper towels before cooking to achieve better browning and prevent excess moisture in the sauce. Snow peas should be crisp-tender; overcooking will make them limp and diminish their natural sweetness.
If substituting frozen shrimp, thaw completely and drain well to maintain the proper sauce consistency.
Vegetarian Buddha’s Delight
Buddha’s Delight, also known as Lo Han Jai, is a traditional Chinese vegetarian dish that originated in Buddhist temples. This meat-free dish incorporates a variety of vegetables, mushrooms, and plant-based proteins, creating a harmonious blend of textures and flavors that has been enjoyed for centuries.
The key to an authentic Buddha’s Delight lies in the careful selection and preparation of ingredients, particularly the mushrooms and vegetables that provide the dish’s characteristic umami flavor. While traditional versions may include up to 18 different ingredients, this simplified recipe maintains the essence of the dish while being more accessible for home cooking.
Ingredients
- 8 dried shiitake mushrooms
- 200g firm tofu, cubed
- 100g bamboo shoots, sliced
- 100g baby corn
- 100g snow peas
- 2 carrots, sliced
- 100g napa cabbage, chopped
- 50g wood ear mushrooms
- 100g bean sprouts
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 teaspoon sesame oil
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 1-inch piece ginger, julienned
Soak the dried shiitake mushrooms in warm water for 30 minutes until softened.
Heat oil in a wok over medium-high heat and stir-fry garlic and ginger until fragrant. Add the tofu and cook until lightly golden, then add the remaining vegetables in order of cooking time (longest cooking first).
Pour in the vegetable broth, soy sauce, and vegetarian oyster sauce. Simmer for 5-7 minutes until vegetables are tender-crisp. Finish with a drizzle of sesame oil and toss to combine.
For best results, prepare all ingredients before starting to cook, as stir-frying moves quickly. The vegetables should maintain their bright colors and slight crunch – avoid overcooking as this will result in a mushy texture.
If using different vegetables, add them to the wok based on their cooking times, with firmer vegetables going in first. The dish can be made ahead and reheated, though it’s best served immediately to maintain the ideal texture of the vegetables.
Sweet and Sour Pork With Bell Peppers
Sweet and sour pork with bell peppers is a beloved Chinese-American dish that combines crispy, tender pork pieces with colorful bell peppers in a tangy sauce. The contrast between the crunchy exterior of the fried pork and the vibrant, sweet-tart sauce creates an irresistible combination that has made this dish a staple in Asian restaurants worldwide.
The key to perfecting this dish lies in achieving the right balance of sweet and sour flavors while maintaining the proper texture of the pork. The meat should be crispy on the outside yet juicy on the inside, and the sauce should coat each piece without making it soggy. Bell peppers add both color and a fresh crunch to complement the fried pork.
Ingredients
- 1 pound pork tenderloin, cut into 1-inch cubes
- 2 bell peppers (red and green), chunked
- 1 onion, chunked
- 2 cups cornstarch
- 2 eggs, beaten
- 1/2 cup white vinegar
- 1/2 cup ketchup
- 1/2 cup pineapple juice
- 1/3 cup brown sugar
- 2 tablespoons soy sauce
- 2 cups vegetable oil for frying
- Salt and pepper to taste
Coat the pork pieces in beaten egg, then dredge in cornstarch. Heat oil to 350°F and fry the pork in batches until golden brown. Remove and drain on paper towels.
In a separate pan, stir-fry bell peppers and onions until crisp-tender. Combine vinegar, ketchup, pineapple juice, brown sugar, and soy sauce in a bowl. Add sauce to the vegetables, bring to a simmer, then add the fried pork. Toss everything together until well coated and heated through.
For best results, verify the oil is at the correct temperature before frying the pork to achieve the perfect crispy exterior. Don’t overcrowd the pan when frying, as this will lower the oil temperature and make the pork greasy.
The sauce can be prepared in advance, but only combine it with the pork just before serving to maintain the meat’s crispiness. If the sauce becomes too thick, thin it with a little water or pineapple juice.
Frequently Asked Questions
How long can I safely keep leftover stir-fry in the refrigerator?
Your leftover stir-fry can be safely stored in the refrigerator for 3-4 days if kept in an airtight container. Ensure the food has completely cooled before refrigerating.
Can I reheat leftover stir-fry multiple times?
It’s recommended to reheat leftover stir-fry only once. Each time food is cooled and reheated, the risk of bacterial growth increases. Only heat the portion you plan to eat immediately.
What is the best oil for wok cooking?
Refined peanut oil is the best choice for wok cooking due to its exceptionally high smoke point of 450°F. The high-temperature tolerance is ideal for the intense heat required in wok cooking methods.
Avocado oil and refined safflower oil serve as excellent alternatives for wok cooking. Both oils feature high smoke points comparable to peanut oil and maintain neutral flavors that won’t overpower your dishes.
Are there any oils to avoid in wok cooking?
Extra virgin olive oil, unrefined oils, and butter should be avoided for wok cooking as they have relatively low smoke points. These fats will burn quickly at high temperatures, compromising both the flavor of your dish and the cooking process.
Can I use frozen vegetables in a stir-fry?
Yes, frozen vegetables are perfectly suitable for stir-frying. Studies show they retain about 85% of their nutrients compared to fresh vegetables, making them a nutritious alternative.
It’s recommended to thaw frozen vegetables before using them in stir-fries. This helps prevent excess moisture from making your dish watery and ensures more even cooking.
Why does rice stick to my wok?
Rice sticks to the wok when the cooking surface isn’t hot enough, there’s insufficient oil, or the rice is too fresh and wet. Fresh rice contains excess moisture, making it more likely to stick and clump together during stir-frying.
The wok should be smoking hot before adding any ingredients. When a drop of water instantly evaporates upon contact with the surface, the wok has reached the proper temperature for stir-frying rice.
How much oil should I use when cooking rice in a wok?
Use enough oil to coat the entire cooking surface, typically 2-3 tablespoons for every 2 cups of cooked rice. The oil creates a barrier between the rice and the wok’s surface, preventing sticking.
What type of rice works best for stir-frying?
Day-old cold rice is ideal for stir-frying. The cooling process allows the rice to dry out and become firmer, reducing moisture content and making it less likely to stick to the wok during cooking.
Should I marinate meat before stir-frying?
Yes, marinating meat before stir-frying enhances flavor and tenderness. A proper marinade helps season the meat thoroughly and creates a better final dish.
The ideal marinating time is 15-30 minutes. This provides enough time for the meat to absorb flavors without compromising its texture. Avoid marinating longer than 2 hours, as the acids in most marinades can break down the meat’s structure.
A basic stir-fry marinade typically includes soy sauce, a small amount of acid (like rice vinegar), oil, and aromatics (such as ginger and garlic). Some recipes also incorporate cornstarch to help the marinade cling to the meat and create a better sear.
