How to Make a Simple Weeknight Stir-Fry From Scratch

A good stir-fry doesn't need a packet of sauce mix. Once you know the basic structure, it becomes one of the fastest, most flexible dinners you can make with whatever's sitting in the fridge.

Build the Sauce First

Whisk together soy sauce, a spoonful of cornstarch, a splash of rice vinegar, and a little sugar in a small bowl before you start cooking anything. Having it ready means you won't be scrambling to season while everything's already sizzling in the pan.

Cut Everything the Same Size

Even, similarly sized pieces of vegetables and protein cook at the same rate, which is the difference between everything finishing together and some pieces burning while others stay raw.

Cook the Protein First, Then Set It Aside

Sear your chicken, beef, tofu, or shrimp in a very hot pan until just cooked through, then remove it from the pan. Cooking it separately keeps it from overcooking while the vegetables catch up.

Cook Vegetables From Hardest to Softest

Add harder vegetables like carrots and broccoli first, since they take longer, then add quicker-cooking ones like bell peppers and snap peas a couple minutes later.

Bring It All Back Together

Return the cooked protein to the pan with the vegetables, pour in your sauce, and toss everything over high heat for a minute or two until the sauce thickens and coats everything evenly.

Keep the Heat High the Whole Time

Stir-fry depends on very high heat to cook quickly without releasing too much water from the vegetables. If your stove runs on the weaker side, cook in smaller batches rather than crowding one pan.