15 Summer Stir-Fry Dinner Recipes Ready in 15 Minutes

Summer stir-fries offer quick and vibrant meals perfect for busy evenings. Colorful veggie and tofu stir-fry combines fresh produce and protein, while shrimp and chicken options bring intense flavors to the table. Zucchini noodles and beef stir-fries provide exciting variations, appealing to vegetarian and carnivore tastes alike. Each dish, ready in just 15 minutes, promises nutritious satisfaction. Explore these delightful recipes to discover how to create a variety of summer stir-fries that cater to every palate.

Colorful Veggie and Tofu Stir-Fry

This Colorful Veggie and Tofu Stir-Fry is a vibrant and healthy dish that brings together a medley of fresh vegetables and protein-packed tofu, making it an ideal choice for vegetarians, vegans, or anyone looking to incorporate more plant-based meals into their diet.

With a quick preparation time of just 20 minutes, this dish is perfect for a busy weeknight dinner, providing not only flavor but also a nutritional boost.

Ingredients:

1 block of firm tofu, pressed and cubed
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
2 carrots, julienned
3 green onions, chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
Optional toppings: sesame seeds, cilantro, or crushed peanuts

Cooking Steps:

Start by pressing the tofu to remove excess moisture, then cut it into small cubes. Toss the tofu with cornstarch until evenly coated.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the tofu cubes and cook until golden brown on all sides. This should take about 5-7 minutes. Remove the tofu from the skillet and set it aside.
In the same skillet, add the garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the sliced bell peppers, broccoli florets, snap peas, and julienned carrots. Stir-fry the vegetables for about 5-6 minutes or until they start to become tender but still maintain their vibrant colors.
Return the browned tofu to the skillet with the vegetables. Pour in the soy sauce and sesame oil, stirring well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove from heat and garnish with chopped green onions and optional toppings like sesame seeds, cilantro, or crushed peanuts.

Variations and Tips:

Feel free to substitute vegetables based on availability or personal preference. Other great options include zucchini, mushrooms, or spinach.
Add a bit of heat with crushed red pepper flakes or sliced chili peppers if desired.
For a more filling meal, serve over rice, quinoa, or noodles.
To enhance the flavor, marinate the tofu in the soy sauce for 15-30 minutes before cooking.

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...

Sweet and Spicy Shrimp Stir-Fry

Sweet and Spicy Shrimp Stir-Fry is a vibrant and flavorful dish that combines succulent shrimp with an array of colorful vegetables, all cooked in a slightly sweet and spicy sauce. This dish is perfect for seafood lovers and those looking for a quick yet satisfying dinner.

With a preparation and cooking time of around 30 minutes, it’s ideal for busy weeknights or a casual summer gathering. Serve it over rice or noodles for a complete meal that’s sure to impress!

Ingredients:

1 pound large shrimp, peeled and deveined
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sriracha (or to taste)
1 teaspoon sesame oil
Salt and pepper to taste
Sliced green onions, for garnish
Sesame seeds, for garnish

Cooking Steps:

In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the red and yellow bell peppers and snap peas. Stir-fry for about 3-4 minutes until the vegetables are just tender but still crisp.
Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, honey, sriracha, and sesame oil. Pour this sauce over the vegetables and stir to combine.
Return the cooked shrimp to the skillet and toss everything together, allowing the sauce to coat the shrimp and vegetables evenly. Cook for an additional 1-2 minutes until heated through.
Remove from heat, garnish with sliced green onions and sesame seeds, and serve immediately over rice or noodles.

Variations and Tips:

For a vegetarian option, substitute shrimp with tofu or tempeh, adjusting the cooking time accordingly.
Feel free to add other vegetables such as broccoli, carrots, or zucchini based on your preference or what you have available.
To adjust the spice level, modify the amount of sriracha in the sauce. For a milder version, you can use less or omit it entirely.
This stir-fry can be made ahead of time and stored in the fridge for up to two days. Reheat gently before serving. Enjoy your delicious Sweet and Spicy Shrimp Stir-Fry!

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...

Chicken and Broccoli With Honey Garlic Sauce

Chicken and Broccoli with Honey Garlic Sauce is a delightful stir-fry dish that combines tender pieces of chicken with fresh, crisp broccoli, all bathed in a sweet and savory honey garlic sauce. This dish is not only easy to prepare but also packed with nutrients, making it a great option for a quick family dinner or a satisfying meal for meal prep.

In just about 30 minutes, you can have a delicious and colorful dinner that the whole family will love.

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups broccoli florets
3 tablespoons honey
3 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon ginger, grated (optional)
2 tablespoons vegetable oil
1 tablespoon cornstarch
2 tablespoons water
Salt and pepper to taste
Cooked rice or noodles, for serving
Sesame seeds and green onions for garnish (optional)

Cooking Steps:

In a small bowl, mix together honey, soy sauce, minced garlic, and grated ginger (if using) to create the honey garlic sauce.
In another small bowl, whisk together the cornstarch and water until smooth. This will help thicken your sauce later.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté for about 5-7 minutes or until the chicken is cooked through and golden brown.
Add the broccoli florets to the skillet and stir-fry for another 3-4 minutes until the broccoli is bright green and tender-crisp.
Pour the honey garlic sauce over the chicken and broccoli, and stir to coat evenly. Then, add the cornstarch mixture, stirring constantly until the sauce thickens, about 1-2 minutes.
Serve the Chicken and Broccoli with Honey Garlic Sauce over cooked rice or noodles. Garnish with sesame seeds and chopped green onions if desired.

Variations and Tips:

For added flavor, consider marinating the chicken in the honey garlic sauce for 30 minutes before cooking.
To make this dish more colorful, you can add other vegetables like bell peppers, carrots, or snap peas.
If you prefer a spicy kick, add a pinch of red pepper flakes to the sauce or some Sriracha.
Leftovers can be stored in the fridge for up to 3 days and can easily be reheated in the microwave or on the stovetop.

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...

Zucchini Noodles With Bell Peppers and Peanut Sauce

Zucchini Noodles with Bell Peppers and Peanut Sauce is a vibrant and wholesome dish perfect for those seeking a light yet satisfying meal. This dish falls under the category of healthy stir-fries, making it ideal for vegetarians, vegans, or anyone looking to incorporate more plant-based meals into their diet.

With a total preparation and cooking time of approximately 30 minutes, it’s a quick and easy option for weeknight dinners or meal prep!

Ingredients:

4 medium zucchinis
2 bell peppers (any color)
1 carrot
1 cup snow peas
1 tablespoon olive oil
3 cloves garlic, minced
Salt and pepper to taste
1/2 cup peanut butter (or any nut butter)
1/4 cup soy sauce
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup (optional for sweetness)
1 teaspoon grated fresh ginger
Chopped peanuts and cilantro for garnish (optional)

Cooking Instructions:

Prepare the Zucchini Noodles: Use a spiralizer or vegetable peeler to create zucchini noodles. Set aside.
Chop the Vegetables: Slice the bell peppers and carrot into thin strips. Chop the snow peas if needed.
Make the Peanut Sauce: In a separate bowl, whisk together the peanut butter, soy sauce, apple cider vinegar, honey or maple syrup, and grated ginger until smooth. Add a little water if the sauce is too thick.
Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the bell peppers, carrot, and snow peas, cooking for about 5-7 minutes until they are tender-crisp.
Combine Noodles and Sauce: Add the zucchini noodles to the skillet, followed by the peanut sauce. Toss everything together until the noodles are coated and heated through, about 2-3 minutes.
Season and Serve: Season with salt and pepper to taste. Remove from heat and serve hot, garnished with chopped peanuts and cilantro if desired.

Variations & Tips:

Protein Additions: You can add cooked tofu, tempeh, or chickpeas for an extra protein boost.
Spice It Up: For added heat, include some red pepper flakes in the peanut sauce or add a dash of sriracha.
Make it Crunchy: Incorporate some chopped cabbage or bean sprouts for extra texture.
Meal Prep: This dish can be easily prepped in advance; just store the components separately and assemble when ready to eat.
Using Different Nut Butters: Feel free to substitute peanut butter with almond butter or sunflower seed butter for a different flavor profile or allergy considerations.

Enjoy your delightful and nutritious Zucchini Noodles with Bell Peppers and Peanut Sauce!

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks

Beef and Snow Pea Stir-Fry

Beef and Snow Pea Stir-Fry is a quick and delicious dish that showcases tender slices of beef paired with crunchy snow peas, all tossed in a savory sauce. This meal is perfect for busy weeknights or when you need to impress guests without spending hours in the kitchen.

It typically takes about 30 minutes to prepare, making it an ideal choice for those who want a flavorful and nutritious dinner without the fuss.

Ingredients:

1 lb (450g) beef sirloin, thinly sliced
2 cups snow peas, trimmed
1 red bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
2 tablespoons vegetable oil
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
Salt and pepper to taste
Cooked rice or noodles (for serving)

Cooking Steps:

In a small bowl, combine the soy sauce, oyster sauce, cornstarch, and sesame oil. Mix until smooth and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced beef to the skillet, seasoning with salt and pepper. Stir-fry for about 3-4 minutes, or until the beef is browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, sliced onion, and red bell pepper. Stir-fry for about 2-3 minutes until the vegetables are slightly tender.
Add the snow peas to the skillet and continue stir-frying for an additional 2 minutes, keeping them vibrant and crisp.
Return the cooked beef to the skillet, along with the sauce mixture. Stir well to coat all ingredients and cook for another 2-3 minutes until everything is heated through and the sauce thickens.
Serve the stir-fry over cooked rice or noodles.

Variations and Tips:

For a spicier kick, add sliced chili peppers or a dash of sriracha to the sauce.
Substitute beef with chicken, tofu, or shrimp for different protein options.
Add other vegetables such as carrots, broccoli, or baby corn for more variety and nutrition.
Make certain your pan is hot enough before adding the ingredients to guarantee a good sear and avoid steaming the beef and vegetables.

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

100% Leak-proof: Guaranteed no-spill seal and secure latches
Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
Lightweight & Sturdy: Easy to carry, yet durable for everyday use

Pineapple and Teriyaki Chicken Stir-Fry

Pineapple and Teriyaki Chicken Stir-Fry is a vibrant and flavorful dish that brings tropical sweetness together with savory umami flavors, making it a perfect meal for families or anyone looking for a quick yet delightful dinner option.

This dish is particularly great for summer evenings, allowing you to enjoy fresh produce and bold flavors. The preparation time for this recipe is approximately 30 minutes, making it an ideal choice for busy weeknights.

Ingredients:

1 pound boneless, skinless chicken breasts, sliced into thin strips
1 cup pineapple chunks (fresh or canned)
2 cups mixed bell peppers, sliced (red, yellow, and green)
1 cup snap peas or snow peas
3 green onions, chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1/2 cup teriyaki sauce
2 tablespoons vegetable oil
Salt and pepper to taste
Cooked rice or quinoa for serving
Sesame seeds for garnish (optional)

Cooking Instructions:

Prepare the ingredients: Verify all vegetables and chicken are sliced and ready to go, as stir-frying happens quickly.
Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
Cook the chicken: Add the sliced chicken to the pan and season with a little salt and pepper. Stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned.
Add garlic and ginger: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Incorporate the vegetables: Add the sliced bell peppers and snap peas to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
Add pineapple and teriyaki sauce: Mix in the pineapple chunks and pour the teriyaki sauce over the stir-fry. Stir everything together and cook for another 2-3 minutes until heated through.
Serve: Serve the stir-fry over cooked rice or quinoa. Garnish with chopped green onions and sprinkle with sesame seeds if desired.

Variations and Tips:

Protein Swap: Substitute chicken with shrimp, beef, or tofu for a different protein option.
Veggie Boost: Add other vegetables like broccoli, carrots, or zucchini for additional color and nutrients.
Spice it Up: For a spicy kick, incorporate sliced jalapeños or a dash of sriracha sauce.
Make-Ahead: You can marinate the chicken in teriyaki sauce for a few hours or overnight for extra flavor.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in the microwave or in a pan on the stove.

Enjoy this delightful Pineapple and Teriyaki Chicken Stir-Fry for a taste of summer in every bite!

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...

Quinoa and Rainbow Vegetable Stir-Fry

Quinoa and Rainbow Vegetable Stir-Fry is a vibrant, nutritious dish that combines protein-packed quinoa with a medley of colorful vegetables. This dish is perfect for health-conscious individuals, vegetarians, or anyone looking to enjoy a simple, quick, and satisfying meal.

With a preparation time of just 30 minutes, it’s an ideal option for busy weeknights or a light summer dinner.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth or water
1 tablespoon olive oil
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 zucchini, sliced
1 cup broccoli florets
1 cup snap peas
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce or tamari (for gluten-free)
1 teaspoon sesame oil
Salt and pepper to taste
Optional toppings: sesame seeds, chopped green onions, cilantro

Cooking Steps:

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the quinoa is cooking, heat olive oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the julienned red and yellow bell peppers, sliced zucchini, broccoli florets, and snap peas to the skillet. Stir-fry the vegetables for about 5-7 minutes, until they are tender but still crisp.
Stir in the cooked quinoa and pour the soy sauce and sesame oil over the mixture. Toss everything together until well combined, cooking for an additional 2-3 minutes.
Season with salt and pepper to taste, and remove from heat.
Serve hot, garnished with sesame seeds, chopped green onions, or cilantro as desired.

Variations and Tips:

Protein Boost: For added protein, consider mixing in cooked chickpeas, edamame, or tofu cubes during the last few minutes of cooking.
Spiciness: If you like a kick, add a pinch of red pepper flakes or a drizzle of Sriracha sauce.
Vegetable Substitutions: Feel free to swap in your favorite seasonal vegetables, such as asparagus, carrots, or bok choy.
Make-Ahead: This stir-fry holds well in the refrigerator and can be enjoyed as leftovers, making it a great meal prep option.
Serve it Cold: For a revitalizing twist, try serving the stir-fry cold as a salad with a drizzle of lime juice for a zesty flavor.

Sale

Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling...

Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...

Garlic Shrimp and Asparagus Stir-Fry

Garlic Shrimp and Asparagus Stir-Fry is a quick and healthy dinner option perfect for seafood lovers and those looking for a light meal. This vibrant dish combines succulent shrimp with fresh asparagus, all tossed in a savory garlic sauce that elevates the natural flavors.

Ideal for busy weeknight dinners or a casual gathering, it takes just 20 minutes to prepare and cook, making it a great choice for anyone looking to whip up something delicious in no time.

Ingredients:

1 pound large shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 2-inch pieces
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
1 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Cooked rice or quinoa, for serving
Lemon wedges, for garnishing

Cooking Steps:

Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Toss in the asparagus pieces and stir-fry for 2-3 minutes until they are bright green and tender-crisp.
Add the shrimp to the skillet. Season with salt, pepper, and red pepper flakes if using. Cook for an additional 3-4 minutes or until the shrimp turn pink and opaque.
Pour in the soy sauce and stir to combine all the ingredients, cooking for another minute.
Remove from heat and serve immediately over cooked rice or quinoa. Garnish with lemon wedges for an extra burst of flavor.

Variations and Tips:

For a vegetarian option, substitute shrimp with tofu or tempeh, and adjust the cooking time accordingly.
You can add other vegetables such as bell peppers, broccoli, or snap peas for extra nutrition and color.
Experiment with different sauces such as teriyaki or oyster sauce for a unique flavor profile.
To enhance the dish, sprinkle chopped green onions or sesame seeds just before serving.

Sale

Home Hero 54-Piece Stainless Steel Kitchen Utensils Set - Heat-Resistant Nonstick Silicone &...

Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....

Lemon Basil Chicken Stir-Fry

Lemon Basil Chicken Stir-Fry is a vibrant and invigorating dish that perfectly balances citrusy flavors with aromatic basil, making it ideal for anyone looking to enjoy a light yet fulfilling meal.

This recipe is perfect for busy weeknights or casual dinner gatherings, taking only about 30 minutes from preparation to serving. Delight your family or impress your friends with this colorful, healthy stir-fry that will transport you to a warm summer evening.

Ingredients:

1 lb boneless, skinless chicken breast, sliced into thin strips
2 tablespoons olive oil
2 cups mixed bell peppers, sliced (red, yellow, and green)
1 cup sugar snap peas
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
Zest and juice of 1 lemon
1/4 cup fresh basil leaves, chopped
2 tablespoons soy sauce
Salt and pepper to taste
Cooked rice or noodles for serving

Cooking Steps:

Heat the Oil: In a large skillet or wok, heat the olive oil over medium-high heat.
Cook Chicken: Add the sliced chicken to the skillet. Season with salt and pepper. Stir-fry for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the mixed bell peppers and sugar snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Add Flavors: Stir in the minced garlic, grated ginger, lemon zest, and lemon juice. Cook for another minute until fragrant.
Combine: Return the cooked chicken to the skillet, adding the chopped basil and soy sauce. Stir to combine all the ingredients and heat through for about 2 minutes.
Serve: Serve the stir-fry over cooked rice or noodles, garnished with additional basil if desired.

Variations & Tips:

Protein Swap: You can substitute chicken with shrimp, tofu, or beef for different protein options.
Veggie Varieties: Incorporate other vegetables like broccoli, carrots, or zucchini to increase nutrition and add variety.
Flavor Boost: For extra flavor, consider adding a pinch of red pepper flakes or a splash of sesame oil at the end.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Owala FreeSip Insulated Stainless Steel Water Bottle with Straw, BPA-Free Sports Water Bottle, Great...

24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock

Veggie-Packed Egg Fried Rice

Veggie-Packed Egg Fried Rice is a quick and versatile dish perfect for those busy weeknights or a wholesome lunch. This delightful stir-fry brings together colorful vegetables and protein-rich eggs, making it a nutritious option for families, vegetarians, or anyone looking to eat healthily without sacrificing flavor. With a preparation time of just 30 minutes, it’s the ideal meal for a satisfying weeknight dinner.

Ingredients:

2 cups cooked rice (preferably day-old)
2 tablespoons vegetable oil
2 large eggs, beaten
1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
3 green onions, chopped
3 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
Optional: cooked shrimp, chicken, or tofu for added protein

Cooking Steps:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until fully cooked, then remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Stir in the minced garlic and sauté for about 30 seconds until fragrant.
Add the mixed vegetables and cook for 3-4 minutes until tender. You can add a sprinkle of salt and pepper to enhance the flavors.
Add the cooked rice to the skillet, breaking apart any clumps, and mix thoroughly with the vegetables.
Pour in the soy sauce and sesame oil, stirring well to evenly coat the rice and vegetables.
Add the cooked scrambled eggs back to the skillet along with the chopped green onions, mixing everything together for another 2-3 minutes until heated through. Adjust seasoning with additional salt or soy sauce if needed.
Serve hot, garnished with additional green onions if desired.

Variations and Tips:

For added flavor, consider marinating any additional protein (shrimp, chicken, or tofu) in soy sauce and garlic before adding it to the stir-fry.
Experiment with different vegetables based on your preference or what’s in season; broccoli, corn, and zucchini also work wonderfully.
If you prefer a spicy kick, feel free to incorporate crushed red pepper flakes or a drizzle of sriracha before serving.
Using leftover rice is key as it helps prevent the dish from becoming mushy; if you don’t have day-old rice, spread freshly cooked rice on a baking sheet to cool before using it.

Enjoy your Veggie-Packed Egg Fried Rice as a tasty, colorful, and fulfilling meal!

Thai-style Basil Beef Stir-Fry

Thai-style Basil Beef Stir-Fry, known as “Pad Krapow,” is a vibrant and aromatic dish that combines tender strips of beef with fresh Thai basil, garlic, and a savory sauce. This dish is perfect for a quick weeknight dinner, providing a delightful balance of flavors that will please both seasoned food lovers and those new to Thai cuisine.

With a preparation time of just around 30 minutes, it’s an ideal choice for anyone craving a fast yet delicious meal.

Ingredients:

1 lb (450g) flank steak or sirloin, thinly sliced
3 tablespoons vegetable oil
4 cloves garlic, minced
2-3 Thai bird’s eye chilies, chopped (adjust for spice preference)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
1 cup fresh Thai basil leaves
Cooked jasmine rice for serving

Cooking Steps:

Prepare the Beef: Place the sliced beef in a bowl and set aside. Make sure the beef is cut thinly against the grain for maximum tenderness.
Heat the Wok: In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat until it shimmers.
Sauté Aromatics: Add the minced garlic and chopped chilies to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Stir-Fry the Beef: Increase the heat to high and add the sliced beef. Stir-fry for 2-3 minutes until the beef is just cooked through and starting to brown.
Add the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the beef and stir to coat evenly.
Add Thai Basil: Finally, add the Thai basil leaves and toss everything together for another minute until the basil is wilted and fragrant.
Serve: Remove from heat and serve hot over bowls of jasmine rice.

Variations and Tips:

Meat Alternatives: Feel free to substitute beef with chicken, pork, or tofu for a vegetarian option.
Add Vegetables: You can also add bell peppers, green beans, or broccoli for an extra crunch.
Adjust Spiciness: If you prefer less heat, reduce the number of chilies or omit them altogether.
Sauce Balance: For a slightly sweeter or saltier taste, adjust the sugar and soy sauce according to your preferences.
Meal Prep: This dish can be made ahead and stored in the fridge for up to 3 days. Reheat in a skillet before serving.

Sesame Tofu and Bok Choy Stir-Fry

Sesame Tofu and Bok Choy Stir-Fry is a delicious and nutritious dish that’s perfect for those looking for a quick and healthy meal option.

This vegan-friendly stir-fry is packed with protein from the tofu and loaded with vitamins from the bok choy, making it an ideal choice for anyone aiming to incorporate more plant-based meals into their diet.

With a preparation time of about 20 minutes and a cooking time of 10 minutes, you can have this flavorful dish ready in no time, making it great for busy weeknight dinners.

Ingredients:

14 ounces firm tofu, drained and pressed
2 tablespoons sesame oil
2 cups bok choy, chopped
1 cup bell peppers, sliced (any color)
1 cup snap peas
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame seeds
Salt and pepper to taste
Green onions, chopped (for garnish)

Cooking Instructions:

Begin by cutting the pressed tofu into 1-inch cubes. Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.
Once the oil is hot, add the tofu cubes and sauté for about 5-7 minutes, or until they are golden and crispy on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Toss in the minced garlic, sliced bell peppers, bok choy, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the tofu to the skillet and add the soy sauce, tossing everything together thoroughly. Cook for another 1-2 minutes until heated through.
Sprinkle the sesame seeds over the stir-fry and mix well. Season with salt and pepper to taste.
Remove from heat and serve immediately, garnished with chopped green onions.

Variations and Tips:

Feel free to add other vegetables like carrots, mushrooms, or zucchini to the stir-fry for added flavor and nutrients.
For a spicier kick, include some red pepper flakes or add a splash of sriracha sauce during cooking.
Swap out soy sauce for tamari or coconut aminos for a gluten-free option.
If you prefer a crispier tofu, try coating the cubes in cornstarch before frying for a crunchy texture.
Serve over steamed rice, quinoa, or even noodles to create a more substantial meal.
To make it a meal prep option, divide the stir-fry into portioned containers and enjoy throughout the week!

Spicy Szechuan Noodles With Mixed Vegetables

Spicy Szechuan Noodles With Mixed Vegetables is a vibrant and flavorful dish that brings the heat of Szechuan cuisine to your table. This stir-fry is perfect for those who enjoy bold flavors and a delightful crunch from fresh vegetables. With a preparation time of just 25 minutes, it’s ideal for busy weeknight dinners or for impressing guests with your culinary skills.

Ingredients:

8 oz. Szechuan noodles (or any preferred noodle type)
2 tbsp vegetable oil
1 bell pepper, sliced (any color)
1 cup snap peas, trimmed
1 cup carrots, julienned
1 zucchini, sliced
3 green onions, chopped
2 cloves garlic, minced
1 tbsp ginger, minced
3 tbsp soy sauce
2 tbsp chili paste (or to taste)
1 tbsp rice vinegar
1 tsp sesame oil
Sesame seeds for garnish
Optional: crushed peanuts for topping

Cooking Instructions:

Cook the noodles: Bring a large pot of salted water to a boil. Add the Szechuan noodles and cook according to the package instructions until al dente. Drain and set aside.
Prepare the stir-fry: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
Add vegetables: Toss in the sliced bell pepper, snap peas, carrots, zucchini, and half of the green onions. Stir-fry for about 4-5 minutes or until the vegetables are tender-crisp.
Mix the sauce: In a small bowl, combine the soy sauce, chili paste, rice vinegar, and sesame oil. Stir until well mixed.
Combine noodles and sauce: Add the cooked noodles to the skillet with the sautéed vegetables. Pour the sauce over the mixture and toss everything together, cooking for another 2-3 minutes to allow the flavors to meld.
Serve: Once heated through, remove from heat. Garnish with the remaining green onions, sesame seeds, and crushed peanuts if using. Serve hot and enjoy!

Variations & Tips:

Protein Boost: Add protein to the dish such as cooked chicken, beef, shrimp, or tofu for a more filling meal.
Vegetable options: Substitute or add other vegetables such as broccoli, baby corn, or bell peppers for different textures and flavors.
Adjusting Spice Level: If you prefer less heat, adjust the amount of chili paste according to your taste, or opt for a milder sauce.
Make it a meal prep option: This dish can be prepared in advance and stored in the fridge for up to three days. Reheat it in a pan with a splash of water to keep it from drying out.
Fresh herbs: For added brightness, toss in fresh cilantro or basil just before serving.

Enjoy the zesty flavors and delightful textures of Spicy Szechuan Noodles With Mixed Vegetables for a quick and satisfying meal!

Coconut Curry Chicken Stir-Fry

Coconut Curry Chicken Stir-Fry is a delightful and vibrant dish that combines tender chicken pieces with a creamy coconut curry sauce, colorful vegetables, and aromatic spices.

This dish is perfect for a weeknight dinner or a cozy meal with family and friends, providing a burst of flavors that are both comforting and exotic.

With a preparation time of approximately 30 minutes, you’ll be able to whip up this delicious stir-fry in no time, making it an excellent choice for busy individuals or families seeking nutritious meals.

Ingredients:

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon vegetable oil
1 bell pepper, sliced (any color)
1 cup snap peas
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon ginger, minced
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon lime juice
Fresh cilantro, for garnish
Cooked rice or quinoa, for serving
Salt and pepper, to taste

Cooking Instructions:

Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced onion and garlic, sautéing for 1-2 minutes until fragrant.
Introduce the chicken pieces to the pan and season with salt and pepper. Cook for 5-7 minutes, stirring frequently, until the chicken is cooked through and golden brown.
Add the ginger and red curry paste to the pan, stirring well to coat the chicken evenly.
Pour in the coconut milk and soy sauce, stirring to combine. Bring the mixture to a simmer.
Add the bell pepper and snap peas to the skillet, cooking for an additional 3-5 minutes until the vegetables are tender yet crisp.
Remove the skillet from heat and stir in the lime juice. Adjust seasoning to taste.
Serve hot over cooked rice or quinoa, garnished with fresh cilantro.

Variations & Tips:

For a vegetarian version, substitute chicken with firm tofu or a mix of your favorite vegetables like broccoli, carrots, and zucchini.
Add some heat by including sliced jalapeños or red pepper flakes according to your spice preference.
Experiment with other vegetables such as bok choy, baby corn, or eggplant to add variety and color to the dish.
If you prefer a thicker sauce, let the coconut curry simmer longer to reduce and thicken before serving.
Make sure to taste and adjust seasonings before serving, tailoring the flavors to your liking.

Enjoy your meal!

Mediterranean Chickpea Stir-Fry

The Mediterranean Chickpea Stir-Fry is a vibrant and nutritious dish bursting with flavors from the Mediterranean region. Ideal for vegetarians, vegans, or anyone seeking a quick and healthy meal, this stir-fry is packed with protein-rich chickpeas and colorful vegetables.

Perfect for a weeknight dinner, it can be prepared in just 30 minutes, making it a fantastic option for busy individuals or families.

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 red bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 small red onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Feta cheese (optional, for topping)

Cooking Steps:

Heat the olive oil in a large skillet or wok over medium heat.
Add the diced red onion and sauté for about 2-3 minutes until it becomes translucent.
Incorporate the minced garlic, stirring for about 30 seconds until fragrant.
Add the sliced red bell pepper and zucchini to the skillet; cook for approximately 5 minutes, stirring occasionally until the vegetables are tender.
Stir in the chickpeas, cherry tomatoes, oregano, smoked paprika, salt, and pepper. Cook for an additional 5-7 minutes, allowing the tomatoes to soften and everything to heat through.
Taste and adjust the seasoning if necessary.
Serve warm, garnished with chopped fresh parsley and crumbled feta cheese if desired.

Variations & Tips:

For added heat, consider adding a pinch of red pepper flakes or chopped fresh chili peppers.
Feel free to customize the vegetables based on seasonal availability; bell peppers, spinach, or olives work great.
Serve over a bed of cooked quinoa or couscous for a more filling meal.
To enhance the Mediterranean flavor, consider drizzling with balsamic glaze or a squeeze of fresh lemon juice just before serving.