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24 Easy 30-Minute Stir-Fry Recipes to Spice Up Busy Nights

24 Easy 30-Minute Stir-Fry Recipes to Spice Up Busy Nights

February 21, 2020

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Make busy nights simpler with these easy stir-fry dinners that are on the table in 30 minutes or less. There’s something on this list for everyone with the Mushroom Tofu Stir-Fry or the Steak, Pepper & Sugar Snap Stir-Fry. The best part about these recipes? You’ll only need to cook in one pan! Less clean up means more family time and that’s a win for everyone.

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Easy Shrimp Stir-Fry with Green Pepper, Pineapple & Bacon

This sweet, spicy and super-easy shrimp-and-vegetable stir-fry starts with a very small amount of bacon in the wok, which creates drippings that add tons of smoky flavor to the vegetables and shrimp that go in next. Keep the salt in check by using reduced-sodium tamari sauce. To complete this easy healthy dinner, add cooked brown rice. Source: EatingWell Magazine, April 2019

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Edamame & Salmon Stir-Fry with Miso Butter

One bite of this healthy stir-fry recipe and you'll start thinking about what else you can stir miso butter into. Spread the miso butter on roast chicken or toss it with steamed vegetables. Serve with rice noodles or brown rice. Source: EatingWell Magazine, July/August 2015

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Chicken Honey Nut Stir-Fry

Honey and ginger combine to create a perfectly balanced flavor combination in this quick and easy chicken stir-fry. Source: Diabetic Living Magazine

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Tofu & Broccoli Stir-Fry

We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling. Source: EatingWell Magazine, May/June 2010

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Thai Chicken Stir-Fry with Basil & Cashews

This quick chicken stir-fry recipe is flavored with classic Thai ingredients: savory fish sauce balanced with tangy lime juice and plenty of fresh basil. Have all the ingredients prepared and ready to add to the wok before you turn on the heat. Serve with brown rice. Source: EatingWell Magazine, May/June 2014

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Szechuan Tofu & Green Bean Stir-Fry

This spicy vegetarian stir-fry is a great way to use green beans when they're bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust. Source: EatingWell Magazine, September/October 2010

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Steak, Pepper & Sugar Snap Stir Fry

Turn to this beef stir-fry recipe for a quick and easy dinner. The tender, spicy steak is cooked in the same wok or skillet as the crisp, colorful vegetables and smells divine as the dish is cooking. Source: 400 Calorie Recipes

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Mushroom & Tofu Stir-Fry

This tofu veggie stir-fry is quick and easy, making it a great go-to weeknight meal. Baked tofu has a firm, toothsome texture that crisps well in a hot pan. You can find it in flavors like teriyaki and sesame, both of which are delicious here. Or opt for a smoked version, which has the same texture with a more robust flavor. Serve over brown rice. Source: EatingWell Magazine, December 2019

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Spicy Orange Beef & Broccoli Stir-Fry

With fresh broccoli, ginger, red bell peppers and plenty of fresh citrus, this healthy beef stir-fry is sure to become a favorite. And it's ready in 30 minutes, making it the perfect healthy weeknight dinner. Serve with brown rice. Source: EatingWell Magazine, January/February 1997

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Stir-Fried Japanese Eggplant with Garlic-Soy Sauce

If you like "eggplant in garlic sauce" from your favorite Chinese restaurant, this is the dish for you! It's spicy and slightly sweet, but not sticky-sweet like some restaurant versions tend to be. Keep some basic Asian condiments in your arsenal and you can easily and quickly pull off this garlic eggplant recipe at home! Also, because this whole dish comes together very fast, have everything ready to add to the pan before you start cooking. Source: EatingWell.com, October 2019

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Chinese Ginger Beef Stir-Fry with Baby Bok Choy

All of the ingredients for this easy beef stir-fry recipe are cooked in one wok (or skillet), so not only is the meal-prep fast for this healthy dinner, cleanup is quick too. Look for Lee Kum Kee Premium oyster-flavored sauce in the Asian-foods aisle of your grocery store. It has the most concentrated oyster flavor. Source: Diabetic Living Magazine, Fall 2019

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Swordfish & Mixed Vegetable Stir-Fry

Put your wok to work and whip up this easy stir-fry dinner-for-two in just 20 minutes. Bursting with chunks of swordfish and mixed vegetables, it tastes great served over rice or chow mein noodles. Source: Diabetic Living Magazine

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Green Bean, Eggplant & Shrimp Stir-Fry

This healthy eggplant and shrimp stir-fry recipe has a Korean-inspired gochujang sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles. Source: EatingWell Magazine, January/February 2016

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Asparagus-Snap Pea Stir-Fry

Fresh asparagus and sugar snap peas are quickly stir-fried with Asian-style seasonings for a quick and elegant vegetable side dish. Source: Diabetic Living Magazine

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Apple Pork Stir-Fry

Apple juice and apple jelly add a fruity-sweet counterpoint to the spicy flavors of ginger, garlic and red pepper in this tasty stir-fry pork recipe. Source: Diabetic Living Magazine

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Ginger Vegetable Stir-Fry

Baby corn, pea pods and water chestnuts, along with a soy and ginger sauce add Asian flavor to this simple vegetable side dish. Source: Diabetic Living Magazine

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Pineapple-Chicken Stir-Fry

Bottled stir-fry sauce makes this chicken and vegetable dinner fast and easy to make. It's ready in 25 minutes. Source: Diabetic Living Magazine

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Orange-Scented Beef Stir-Fry

Orange marmalade is the secret ingredient in this quick stir-fry. For variations, substitute chicken, shrimp, pork or tofu for the beef; adjusting the cooking time accordingly. Source: EatingWell Magazine, Fall 2004

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Carrot, Snow Pea & Chicken Stir-Fry

This healthy snow pea and chicken stir-fry recipe has a citrusy mojo sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or soba noodles. Source: EatingWell Magazine, January/February 2016

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Broccoli, Mushroom & Beef Stir-Fry

This healthy beef and broccoli stir-fry recipe has a Korean-inspired gochujang sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles. Source: EatingWell Magazine, January/February 2016

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Bell Pepper, Bok Choy & Pork Stir-Fry

This healthy pepper and pork stir-fry recipe has a citrusy mojo sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles. Source: EatingWell Magazine, January/February 2016

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Scallop Stir-Fry Salad

This 30-minute stir-fry salad-for-two offers an abundance of flavor and texture. Scallops and vegetables are stir-fried in a delicious orange-sesame-soy mixture and served on a bed of spinach and cabbage. If your market doesn't offer bay scallops, you can substitute the larger sea scallops--just cut them in half crosswise before cooking. Source: Diabetic Living Magazine

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Pea Pod and Carrot Stir-Fry

This quick-and-easy vegetable stir-fry uses bottled minced ginger and garlic as well as purchased shredded carrots, so it will be ready to eat in just 15 minutes. Source: Diabetic Living Magazine

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Spicy Pork & Green Bean Stir-Fry

This vibrant, lip-tingling Sichuan stir-fry is ready in just 20 minutes. Reddish-brown Sichuan peppercorns--which are technically a dried berry husk--have a tart and slightly woodsy flavor beneath their slow-burning heat. Look for them in Asian markets or the bulk section of natural-foods stores. Source: EatingWell Magazine, May/June 2018

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