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Stir-fries

Put a spring in your step with our best-ever stir-fry recipes. Find inspiration for meat, vegetable and noodle stir-fry meals
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Showing: 52 recipes
Caramelised sausage stir-fry
Caramelised sausage stir-fry

This flavour-packed stir-fry takes inspiration from Vietnamese caramel pork. Serve with steamed pak choi or broccoli to boost the veg content

Recipe by Abigail Spooner

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Serves: 4
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Marmite beef stir-fry
Marmite beef stir-fry

Marmite, while delicious spread on buttery toast, works extremely well as a flavour booster in this easy stir-fry. It adds a salty savouriness, similar to soy sauce

Recipe by Spencer Lengsfield

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Serves: 4
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Prawn and tomato noodles
Prawn and tomato noodles
This is a lovely stir-fried noodle dish to have up your sleeve. Fresh tomatoes must be used rather than tinned, making it perfect for when you have some sad old tomatoes crying out to be used up

Recipe by Mandy Yin

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Serves: 2
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Smashed cucumber and pork Szechuan stir-fry
Smashed cucumber and pork Szechuan stir-fry
Our smashed cucumber and pork Szechuan stir-fry recipe is a satisfying main packed with spices

Recipe by Anna Glover

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Serves: 4
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Mediterranean chicken stir-fry
Mediterranean chicken stir-fry

Recipe by Tamsin Burnett-Hall

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Serves: 2
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Beef, mango and cashew noodles
Beef, mango and cashew noodles
This protein-packed noodle salad is as delicious as it is vibrant. Cashew butter adds a creamy richness to the soy dressing, while toasted nuts add crunch

Recipe by Abigail Spooner

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Serves: 2
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Sticky sesame beef and spring onion stir-fry
Sticky sesame beef and spring onion stir-fry
If you want a flavour-packed supper on the table in 15 minutes, this is the dish for you. It works equally well with chicken, pork or prawns, too

Recipe by Sarah Akhurst

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Serves: 2
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Pork satay noodles
Pork satay noodles
For a meat-free version of this flavour-packed stir-fry, replace the pork with sliced firm tofu. Marinate as usual and just sear in the pan

Recipe by Nadine Brown

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Serves: 2
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Miso sauerkraut stir-fry
Miso sauerkraut stir-fry
Two types of fermented ingredients are used here – miso paste for its deep umami qualities, and sauerkraut for tang. Together, they make for a flavoursome stir-fry

Recipe by Sarah Akhurst

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Serves: 4
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