Stir Fry Recipes

A Cantonese take-out classic. Thin, springy rice vermicelli stir-fried with curry powder, shrimp, Char Siu, scrambled eggs, and crisp vegetables.

A classic Sichuan noodle dish named for its appearance. Savory, spicy minced pork (the ants) clings tightly to slippery glass noodles (the tree branches).

A popular Chinese-American stir-fry. Tender, crispy slices of beef flank steak coated in a sticky, sweet, and savory dark soy and brown sugar glaze, mixed with scallions.

Sichuan blistered green beans. Long beans are deep-fried until wrinkled, then wok-tossed with crispy minced pork, dried chilies, and savory Ya Cai.

A famous Sichuan dish featuring julienned pork and wood ear mushrooms stir-fried in a complex 'fish-fragrant' sauce that is sweet, sour, spicy, and garlicky.

The quintessential Cantonese noodle dish. Thin, crispy, and chewy egg noodles wok-tossed with bean sprouts, scallions, and a savory soy sauce glaze.

A legendary Sichuan dish. Pork belly is boiled, chilled, sliced thin, and stir-fried until the fat renders, tossed with leeks and savory chili bean paste.

The ultimate Chinese home-style comfort food. Soft scrambled eggs and juicy, slightly sweet tomatoes cooked down into a rich sauce, perfect over rice.

The authentic Sichuan version. A vibrant stir-fry of tender chicken cubes, toasted peanuts, and dried chilies in a perfectly balanced sweet, sour, and savory sauce.

A dim sum favorite consisting of glutinous rice stuffed with chicken, Chinese sausage, and mushrooms, wrapped in a large lotus leaf and steamed.

The crown jewel of Indo-Chinese street food. Crispy battered cauliflower florets tossed in a sticky, sweet, spicy, and fiercely garlicky soy sauce.

The king of Indian street food—a flaky, crispy, pyramid-shaped pastry stuffed with a heavily spiced, mashed potato and pea filling.