Serves: 4–6 | Prep: 10 min | Cook: 15 min
I love stir fry — it’s fast, forgiving, and the ultimate fridge-clean-out meal. Fancy with colorful veggies or simple with whatever’s left in the drawer, it always works.
Make it with pork, chicken, beef, or skip the meat and let the vegetables shine. This is my go-to version — delicious, adaptable, and ready in under 30 minutes.
What’s your favorite stir fry veggie? Drop it in the comments!
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 800 g stir fry meat (pork, chicken, beef — sliced thin)
- Vegetables — use what you have:
- Carrots (thin strips)
- Bell peppers (sliced)
- Broccoli or baby marrows
- Onions, cabbage, green beans, mushrooms
- Baby corn, snap peas, bean sprouts
- Optional sauce base (mix & match):
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar or honey
- Chili flakes or fresh chili (to taste)
Method
- Prep everything first: Slice meat thinly across the grain. Chop veggies into bite-sized, even pieces (they cook fast).
- Heat the pan: Large wok or deep frying pan over high heat. Add olive oil.
- Aromatics first: Toss in garlic and ginger. Stir 30 seconds until fragrant (don’t burn!).
- Cook the meat: Add meat in a single layer. Let it sear 1–2 minutes without stirring, then toss until 90% cooked. Remove to a plate.
- Stir fry veggies: Add harder veggies first (carrots, broccoli) — cook 2 minutes. Add softer ones (peppers, cabbage) — cook 1–2 minutes more.
- Combine: Return meat to pan. Pour in your sauce mix. Toss everything 1–2 minutes until coated and glossy.
- Serve: Hot over rice, noodles, or cauliflower rice.
Pro Tips
- No sauce? Just soy + sugar + splash of water works.
- Veggie-only? Double the ginger and add a pinch of salt.
- Make it saucy: Mix 1 tsp cornstarch with ¼ cup water — stir in at the end.
- Meal prep: Cook double, keeps 3 days in fridge.
