Stir-Fried
240 recipes
Sri Lankan Coconut Kottu
Sri Lankan Coconut Kottu is a flavourful and aromatic dish made with shredded coconut roti stir-fried with an assortment of vegetables, spices, and protein, creating a hearty and satisfying meal bursting with tropical flavours.
Chicken with Cashew Nuts
Stir-fried chicken with cashew nuts combines tender chicken slices, crunchy cashews, and vibrant vegetables in a savoury sauce, creating a delightful harmony of flavours and textures in every bite.
Japchae (Korean Noodle & Veggie Stir Fry)
Japchae is a popular Korean dish made with sweet potato starch noodles stir-fried with various vegetables like carrots, spinach, onions, and mushrooms, along with thinly sliced meat like beef or chicken.
Chicken Jalfrezi
A semi-dry Indian curry consisting of chicken stir-fried with tomatoes, onion, peppers, and spices then served with steamed rice.
Easy Kung Pao Chicken
Boneless chicken and vegetables stir-fried in a spicy brown sauce then topped with peanuts and served over steamed rice.
Stir-Fried Moroccan Lamb & Vegetables
I used leftover lamb for this, but raw trimmed lamb would work as well - or pork or chicken.
Stir-fried Tofu with Vegetables
Savour the crunch of Stir-fried Tofu with a vibrant mix of veggies—a symphony of textures and flavours in every bite.
Stir-Fried Chicken & Veggies, Moroccan Style
Moroccan spices and preserved lemon add unique flavors to this easy dish.
Chicken Chow Fun
Marinated sliced chicken stir-fried with bell pepper, ginger, garlic, green onion, soy sauce, and noodles.
Stir-Fried Beef & Mushrooms
Lots of veggies make this a healthy dinner for two - and quick enough for a busy day.
Eggplant Stir Fry
Eggplant Stir Fry is a delicious dish made with eggplants and other vegetables, drenched in the umami flavors of tamari.
Fried Chicken Lollypop in Manchurian Sauce
Chicken Lollypop Manchurian is an Indo-Chinese style appetizer made with deep-fried marinated chicken wings and then tossed in a spicy Manchurian sauce.
Stir-Fried Zucchini with Cherry Tomatoes
This is a quick dish - the shredded squash cooks in minutes and the cherry tomatoes should just be warm.