Stir-Fry

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

This quick and spicy riff on General Tso’s chicken relies on ingredients you probably already have in the pantry.

Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.

Your takeout wishes it was as good as this quick-cooking pork chop dinner with saucy pineapple and sesame-coated broccoli.

Sweet, spicy, and refreshing all in one, this crisp cabbage side dish is a great way to get out of a steamed-broccoli rut.

A specialty of Kerala, this simple, spiced-up stir-fry makes for a quick, hearty dinner.

This is going to be your new favorite way to serve green beans.

Frying the paneer in a little oil before stirring it through the masala not only makes it crispy—it also adds loads of flavor.

Fermented black soy beans—a Chinese cousin to miso paste—are the key to this flavorful weeknight stir-fry.

The most popular person at any Japanese street festival is the yakisoba guy. Standing at a small cart with a hot griddle, he wears a twisted hair band and holds two giant spatulas, one in each hand. With great energy and fanfare he stir-fries a heap of vegetables and pork with chukasoba noodles—the yellow, springy Chinese-style wheat noodles more commonly known as ramen. He finishes with a glug of the special bottled sauce that tastes like a spicier version of tonkatsu sauce, and customers walk toward him like zombies. At home, however, the dish is best cooked one portion at a time.

Treat this recipe as COOK90 nextover inspiration: instead of steaming squash, use whatever cooked leftover vegetables you have on hand for the flavorful stir-fry.

It only takes 22 minutes to make this classic savory noodle dish at home.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.