Making dinner in a wok is a fast and simple way to get a tasty meal on the table using ingredients you probably already have. Stir fry cooking has been around for 2000 years since the first woks started making delicious dishes back in ancient times.
In the modern era, we are all in a hurry with busy schedules, and we don’t have much time to devote to making dinner. This leaves us more likely to eat frozen dinners or to lean on fast food to get the family fed. Both of those options can be expensive, and neither is as healthy as cooking a good stir fry full of vegetables and packed with important nutrients.
If you are ready to learn how to make tasty dinners your family will love in under an hour (sometimes even under 30 minutes), then let’s dive into ten of the best wok recipes on the planet! For vegans, don’t worry we have got you covered with a handful of excellent vegan wok recipes in this list.
Table of Contents
Vegan Easy Wok Stir Fry
This recipe is easy and quick to make, and perfect for you if you are a busy vegan looking for a fast meal that is tasty and healthy. It has tofu and mushrooms as the centerpieces, but you can substitute them with any plant-based ingredients you prefer. The sauce is the star in this recipe, if you get the sauce right, the dish is sure to be a hit. It is based on a bag of frozen vegetables and tofu with mushrooms. This makes it extremely simple to get your ingredients together. The entire recipe will take less than 40 minutes (not including the one hour you need to leave the sauce marinating).
Ingredients for Stir Fry
- 14 oz package extra firm tofu
- 12 oz package of frozen stir fry vegetables
- 1 lb. baby Bella mushrooms
- 1 cup of sauce
Sauce Ingredients
- 1 Tablespoon minced garlic
- 1 Tablespoon corn starch
- ¼ cup vegetable broth
- 2 Tablespoon rice vinegar
- ¼ Cup soy sauce
- 2 Tablespoon rice vinegar
- 2 Tablespoon maple syrup
- 3 Teaspoon sriracha
- 1 Tablespoon minced ginger
How to Make Stir Fry
- Combine sauce ingredients in a glass mason jar and secure the lid. Shake vigorously until completely combined
- Press the tofu to remove moisture, then cut into small cubes
- Marinate the tofu cubes in the sauce for about an hour
- Drain the tofu and keep the sauce for later
- Air fry or bake the tofu for about 20 minutes at 375, halfway through flip the tofu
- Rinse mushrooms and halve
- Add mushrooms to wok and put in a dash of vegetable broth, heat on high
- When broth is boiling add in veggies and stir fry for 3 minutes until crisp and tender
- Add in the cooked tofu cubes and the rest of the sauce
- Stir until sauce thickens
- Serve over rice
This recipe is perfect for busy work nights when you only have a few minutes to get dinner done. You can make the sauce beforehand and keep some in the refrigerator. This sauce is excellent and can be used with other stir fry dishes or any other recipe, especially rice-based recipes.
Sesame Noodle Chickpea Basil Stir Fry
This is another great weeknight dinner that will take you only 30 minutes. It is based on sesame noodles, chickpeas, and basil and has a homemade sauce that really brings the whole thing together. It gets topped with fresh cashews and herbs for an unforgettable taste you will crave once you have it once. The sauce is sweet and savory, and it really pops when you add fresh herbs and plant-based protein. In only 30 minutes you will be chowing down.
Ingredients
Sauce
- Coconut sugar or brown sugar 2 tablespoons
- Soy sauce 1/3 cup
- Garlic (3 cloves minced)
- Water 1/3 cup
- 1 tablespoon toasted sesame oil
- Fresh ginger 1 tablespoon
- Rice vinegar 1 tablespoon
- Red pepper flakes
- Sesame seeds 1 tablespoon
- Arrowroot starch ½ tablespoon
Stir Fry
- 2 large carrots sliced into thin discs
- 1 tablespoon toasted sesame oil
- ½ white onion cut into large pieces
- 1 large head of broccoli chopped
- 1 red bell pepper chopped
- 1 can of chickpeas drained and rinsed
- 10 ounces stir fry style noodles
- ½ cup basil leaves julienned and ribboned
- ½ cup roasted cashews
- Scallions (green stalk part only)
- Some extra sesame seeds
How to Make it
- Start by making your stir fry sauce. In a medium-sized bowl combine water, coconut sugar, soy sauce, garlic, rice vinegar, sesame oil, red pepper flakes, sesame seeds, and arrowroot starch. Set the bowl aside and let ingredients marinate.
- In a large pot combine chopped onion and carrots with 1 tablespoon sesame oil and let cook for 2-4 minutes until the onions begin to get soft.
- Add in broccoli and bell pepper and cook, stirring frequently for about 7 minutes or until the broccoli is tender but not wilted.
- Add the dry chickpeas into the pot with the vegetables and turn the heat to low. Add iun the sauce and cook for about 2 minutes on low heat until the sauce starts to thicken up.
- Stir in the rice noodles, cashews, and basil. Continue tossing to combine completely.
- Garnish with cilantro and scallions and serve.
Fast Turkey Asparagus Wok Stir Fry
This is a savory turkey-based dish that features a super tasty lemon sauce that is sure to impress anyone at your table. Asparagus can be a little bit expensive, but it is definitely worth it when you taste this recipe. It has just a hint of garlic and a bit of soy sauce to add just a hint of saltiness. It also has some pimientos which is a unique flavor you may not expect to find in a wok recipe like this. The greatest thing about this recipe is that you can have the whole thing ready in just about 20 minutes if you have all the ingredients ready.
Nutrition Information
- Calories- 205
- Cholesterol- 56mg
- Sodium- 204mg
- Carbohydrates- 5g
- Fat- 9g
- Sugar- 1g
- Protein- 28g
Ingredients
- 1 tablespoon lemon juice
- ¼ cup chicken broth
- 2 teaspoons cornstarch
- 1 minced garlic clove
- 1 pound turkey breast tenderloins (1/2” strips)
- 1 two-ounce jar of pimientos, drained
- 1 pound asparagus trimmed to 1-1/2” chucks
How to Make it
- Combine growth, lemon juice, soy sauce, and cornstarch in a small bowl. Stir until smooth and set it aside.
- In a wok, stir fry the garlic and turkey with 1 tablespoon oil until meat is no longer pink and is partially cooked but very tender. Remove from wok and keep warm.
- Stir fry the asparagus until crisp on the outside and tender inside. Add in the pimientos and stir in. Add broth mixture to the wok and cook, stirring for 1 minute or so until thickened. Add the partially cooked turkey back to the wok until cooked all the way through.
- Serve with a side salad or some brown rice. This dish will keep you satisfied for hours without adding a lot of fat or carbs to your diet.
If you are vegan, you can substitute the turkey with tofurkey, and the chicken stock can be replaced with no chicken base. The end result will still be excellent. It will take a bit of extra time to marinate the tofurkey, but it only adds 15 minutes or so to the cooking time.
Tasty Tofu Stir Fry
One of the problems with feeding your nonvegan family or friends is having to explain to them that tofu is not gross and can actually taste really good. It always takes a lot of convincing because everyone sees tofu as that watery white block of muck that seems to look like Crisco or something. Sadly, this is the opinion many people have of tofu. This recipe will teach you how to make tofu that even nonvegans think tastes wonderful.
Ingredients
- 2 tablespoons toasted sesame oil
- 2 cups green beans chopped into medium pieces
- 1 cup carrots and red peppers diced
- 1 14oz package of extra firm or firm tofu
- 1 tablespoon cornstarch
- 2 tablespoon agave syrup (or maple syrup)
- 1 tablespoon grated fresh ginger
- 2 tablespoon brown sugar
- ¼ cup soy sauce
Optional Additions for Serving
Quinoa, white rice, brown rice, or peanut sauce
How to Make it
- Heat oven to 400 and start the process of drying out the tofu. Drain and remove from package. Use a tofu press while placing a towel around the tofu to soak up some of the moisture. If you don’t have a tofu press you can place a heavy dish on top of the tofu to help squeeze out the moisture.
- Set the tofu aside for about 15 minutes letting it dry, pat with dry towels to get the moisture out. Once the tofu is dry cut into 1-inch cubes.
- Prepare a baking sheet by placing a lightly greased parchment sheet on it and arranging the tofu evenly on the sheet. Bake for 35 minutes rotating the cubes halfway through to make sure it gets fully cooked evenly. This is done to make the tofu have a more meat-like texture.
- Once the tofu is a nice light brown color and a little hard remove it from the oven and set it aside to dry a bit more while vegetable prep is happening.
- Start the rice cooking.
- In a mixing bowl combine all the ingredients for the sauce with a whisk and set the sauce aside.
- Coat a wok with sesame oil and put over medium-high heat. Add the vegetables and toss to coat them evenly. For 6 minutes cook the vegetable stirring often. When the veggies become a little cooked but still a bit crispy add in the sauce and combine sauce and veggies. The sauce will thicken, when it appears nice and thick, add the tofu and stir to coat.
- Cook in the wok for about 5 minutes stirring. When the veggies are your favorite texture remove them from heat. Serve over rice.
Yummy Chicken Lo Mein Stir Fry
You will have a hard time finding a tastier chicken-based stir fry wok dish. It is an exceptionally delicious chicken, veggie, and noodle-based dish that your family is going to love. It only takes 30 minutes from start to finish. This recipe is meant to feed 4 people or 2 extremely hungry people. Like most stir fry dishes this is extremely easy to make.
This is not the dish for you if you are watching your carbs, it has plenty of carbs (59 per serving), but it will make you feel full and satisfied for hours after eating it. It has a sweet and savory flavor due to the teriyaki and stir fry sauce, and the chicken and veggies round it out with the noodles to add a tasty Asian flavor you will love.
Nutrition Information
- Calories- 445
- Fat- 2g
- Cholesterol- 47mg
- Sodium- 1324 mg
- Carbohydrates- 59g
- Fiber- 4g
- Protein- 29g
Ingredients
- 2 tablespoons olive oil
- ¾ pound boneless skinless chicken breast
- 5 tablespoons stir fry sauce
- 1 package frozen vegetables
- 4 tablespoons teriyaki sauce divided
- 8 ounces uncooked linguine
How to Make it:
- Start by cooking the linguine using the instructions on the package.
- While the noodles cook, in a wok, cook the chicken until it is no longer a pink color. Add in the stir fry sauce and teriyaki sauce to the wok and continue stir-frying the chicken for a minute or so. Remove the chicken from the wok and set it aside.
- Stir-fry the veggies and add a tablespoon of stir fry sauce and teriyaki sauce until the veggies are tender-crisp. Drain the linguine add the linguine and chicken and the rest of the sauce to the pan and stir fry all the ingredients for 3 minutes or until heated through.
Remove from heat and serve. This dish is great on its own or with an additional size like a salad or a side of white or brown rice. Green tea with jasmine is also a nice addition to this Asian-flavored stir fry meal.
Steak With Mushroom Stir Fry
This is a hearty home cooking style dish that will leave you feeling satisfied and full. It does contain beef, so it is not good for vegans, however, it is a relatively low carbohydrate dish that has 25 grams of protein and not too many calories (only 241). It is a bit spicy, because of the pepper and the peppers, but the spiciness is not overpowering when combined with rice. The garlic really helps with the spiciness by adding some garlic taste to the mix. It does not take too long to make and will be a good meal to make on the go.
Nutrition Information
- 241 calories
- 10g fat
- 64mg cholesterol
- 841mg sodium
- 13g carbohydrates
- 25g protein
Ingredients
- 1 pound beef top sirloin (cut into strips)
- 1/8 teaspoon pepper
- 1 garlic clove minced into small pieces
- 6 tablespoons soy sauce
- 1 tablespoon cornstarch
- ½ cup beef broth
- 6 green onions sliced into small pieces
- 2 cups sliced fresh mushrooms
- ½ teaspoon minced gingerroot
- 1 cup sweet red pepper julienned
- 2 medium tomatoes sliced to wedges
- 3 teaspoons canola oil
- 1 cup green pepper julienned
- Cooked rice
How to Make it
Marinate beef- in a bowl, mix pepper, beef, and 3 tablespoons soy sauce. Roll the beef around until it is fully coated. Cover the bowl and place it in the refrigerator for 30-60 minutes. In another bowl, mix the broth, cornstarch, and soy sauce together until smooth.
Drain the beef of the marinade. In a wok, stir fry the ginger and garlic with some oil for about 1 minute. Stir fry the beef for about 5 minutes or until it is the temperature you prefer. Remove the beef from the wok and keep it warm.
Using the same oil, stir fry the peppers for about one minute. Add in the mushrooms and fry them for about 2 minutes or until the peppers are tender yet crisp. Add the broth to the wok and bring to a boil cook while stirring for 2 and a half minutes or until thick. Place beef back in the pan and add onions and tomatoes. Cook until heated completely. Serve with rice if you have some.
Classic Sweet & Sour Beef Stir Fry
Here is a savory dish that has some complexity to it. It is not hard to make, but the different flavors all combine together to make it taste like a fancy restaurant dish. The sweet tartness of the apples against the zip of the vinegar plus the peppery beef make this a dish with several levels of flavor. This is a recipe you can make on any weekday with very little effort. Just make sure you get some fresh sirloin. Before you get started make sure you have some rice cooked and set aside to stay warm.
Nutrition Information
- 25g protein
- 53g carbohydrates
- 46mg cholesterol
- 8g fat
- 663mg sodium
Ingredients
- 1 pound top sirloin beef cubed
- 1 tablespoon cornstarch
- Cold water – 2 tablespoons
- 1 large green pepper chopped into 1/2 “chunks
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 red pepper cut into pieces
- 3 teaspoons canola oil
- 2/3 cup brown sugar
- 2 medium apples
- ½ cup apple cider vinegar
- ½ cup green onions sliced thin
- Optional- Fresh cooked rice if you want
How to Make it
- Mix water and cornstarch together in a small or medium bowl until smooth and has no chunks. Season the beef with a pinch of salt and pepper. Heat 2 teaspoons of oil on medium to medium-high heat in a wok. When hot add the beef and stir fry for 3 minutes or until the meat is cooked through and no longer pink. Remove beef from wok.
- Continuing in the same wok, add the red and green peppers and apples and stir for about 2 minutes. Include ½ cup green onions and stir fry for an additional 3 minutes or until peppers are the desired texture. Remove from wok.
- Add vinegar and brown sugar to the wok and bring to boil stirring to dissolve the brown sugar. Add in the cornstarch mixture. Cook mixture for 2 minutes or until thick and not lumpy. Place beef and peppers back into the wok and cook through. When it is complete, add on top of premade cooked rice. Garnish with some green onions.
Pork Stir Fry Mandarin Style
If you are a fan of mandarin dishes, you know that mandarin oranges add a nice sweet and citrusy flavor that is unmistakable. This dish features peas, mandarin oranges, and pork tenderloin. It only takes about 25 minutes to make it and this recipe will serve 4 people. If you like a bit more spice, you can add some pepper or a little bit of sriracha for a unique spicy twist on this mandarin classic.
To make the cooking go smoother, make sure to have the rice cooking at the same time you start the orange sauce, if timed correctly, the entire dish takes just under 25 minutes total from start to finish.
Nutrition Information
- 30g protein
- 61g carbohydrates
- 63mg cholesterol
- 472 calories
- 12g fat
- 512mg sodium
Ingredients
- 1 can small mandarin oranges
- 2 cups uncooked instant rice
- 14 ounces frozen snap peas
- 1 tablespoon cornstarch
- 2 tablespoons canola oil
- ½ teaspoon garlic powder
- 1 pork tenderloin (16oz) cut into strips
- ½ teaspoon ground ginger
- 2 tablespoons soy sauce
- ½ cup orange juice
- ¼ cup water
How to Make it
- According to package directions, cook and drain the rice. Combine the cornstarch in a small bowl with the ginger and garlic powder. Add the orange juice and stir until smooth. Add in the soy sauce and water too and set to the side.
- Stir fry pork in oil in a large wok until the juice is clear and meat is cooked through. Transfer to a platter and cover with some tin foil to keep warm. Add peas into the wok and stir until tender. Once the peas are soft, add the pork back to the wok. Add in the orange juice mixture. Cook and stir fry for about 2 minutes until the sauce is thick. Stir in the mandarin oranges. Serve over rice.
Fruity Shrimp Fried Rice Stir Fry
This is a unique wok stir fry dish that incorporates seafood and fruit in the same dish. It ends up tasting quite delicious with the sweet notes of the pineapple with just a bit of sour. The cilantro is just enough to give it a tiny bit of spice.
Nutrition Information
- 725mg sodium
- 360mg cholesterol
- 18g fat
- 590 calories
- 34 carbohydrates
Ingredients
- 2 tablespoons chopped cilantro
- 1 tablespoon vegetable oil
- 1 one inch piece of ginger root
- 2 eggs (beaten)
- ½ pound deveined and peeled medium size shrimp
- 3 Chile peppers green
- 2 red onions
- ½ cup orange chunks
- 6 chopped walnuts
- 2/3 cup pineapple chunks
- 1 tablespoon soy sauce
How to Make it
In a wok on medium heat, heat up 1 tablespoon of oil. Add in the onions and cook until the onions begin to get clear. Set aside. Change heat to high heat and add another teaspoon of oil. Add the shrimp, stirring frequently until the color begins to turn pink and is no longer translucent. This should take about 3 minutes per side of shrimp.
With a paper towel, gently wipe out the wok and heat the remaining oil on high. Add the ginger and quickly stir for just a few seconds until it starts to turn golden brown. Stir in the peppers and onion and cook for two minutes until the onions appear soft and start to brown on the edges. Add in the oranges and pineapple and cook until the pineapple is hot and tender.
Add soy sauce, nuts, and rice. Stir fry for about 3 minutes until the rice is hot. Add in the shrimp, cilantro, and egg stirring. Season with salt and pepper to your taste and serve.
Bok Choy With Balsamic Vinegar Stir Fry
Nutrition Information
- 193mg sodium
- 11g fat
- 5g carbohydrates
- 111 calories
- 2g protein
Ingredients
- 2 tablespoons balsamic vinegar
- 4 heads baby bok choy
- 1 dash fresh lemon juice
- 3 tablespoons olive oil
- 1 ½ teaspoon minced ginger root
- ¼ cup water
- 1 ½ garlic, minced
- 2 tablespoons capers
How to Make it
- Prepare Bok choy. Remove leaves from the stems. Cut the stems into small pieces and shred the leaves.
- In a wok, heat the olive oil over medium heat.
- Stir fry the Bok choy stems until just tender which takes about 2 and a half minutes to three minutes. Add in the water and Bok choy leaves. Cook until water evaporates completely. This should take about 10 minutes or so. Add in the capers, ginger, and garlic and stir fry for about 1 minute. Add the lemon juice and vinegar and remove from heat. Serve right away.
