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Garlic Ginger Chicken Stir-Fry with Broccoli
Quickly cook up a flavorful and nutritious meal with this simple recipe. This stir-fry combines the savory flavors of garlic, ginger, and chicken with the crunch of broccoli for a delicious and healthy dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 cups broccoli florets
– 2 tbsp vegetable oil
– 1 tsp soy sauce
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tbsp of oil, garlic, and ginger. Cook for 30 seconds to 1 minute, until fragrant.
4. Add broccoli to the pan and cook until tender, about 3-4 minutes.
5. Return chicken to the pan and stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Spicy Shrimp and Vegetable Wok
A flavorful and spicy stir-fry that combines succulent shrimp with a colorful medley of vegetables, all cooked to perfection in a savory wok sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 2 cups mixed vegetables (broccoli, carrots, snap peas)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
Instructions:
1. Heat oil in a large wok or skillet over medium-high heat.
2. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from wok.
3. Add onion, garlic, and bell pepper; stir-fry for 3-4 minutes or until vegetables are tender-crisp.
4. Add mixed vegetables and stir-fry for an additional 2 minutes.
5. In a small bowl, whisk together soy sauce, oyster sauce (if using), and red pepper flakes. Pour into wok and stir to combine.
6. Return shrimp to the wok; stir-fry until well coated with sauce. Season with salt and pepper to taste.
Cooking Time: 12-15 minutes
Teriyaki Tofu and Bok Choy Stir-Fry
A flavorful and healthy stir-fry that combines the savory taste of teriyaki sauce with the crunch of bok choy. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 cups of bok choy, cleaned and chopped
– 1/4 cup of teriyaki sauce
– 2 tablespoons of vegetable oil
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the tofu cubes and cook until golden brown, about 3-4 minutes per side. Remove from the pan and set aside.
3. In the same pan, add the chopped bok choy and cook until wilted, about 2-3 minutes.
4. Pour in the teriyaki sauce, soy sauce, and sesame oil. Stir to combine.
5. Add the cooked tofu back into the pan and stir to coat with the sauce.
6. Cook for an additional minute and season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 12-15 minutes
Lemongrass Beef with Bell Peppers
This Asian-inspired dish combines the tender flavor of beef with the brightness of lemongrass and the sweetness of bell peppers. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 stalks lemongrass, bruised
– 2 bell peppers (any color), sliced
– 2 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tsp oyster sauce (optional)
– 1 tsp sesame oil
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tbsp sesame oil, lemongrass, garlic, bell peppers, soy sauce, and oyster sauce (if using). Stir-fry for 2-3 minutes or until vegetables are tender-crisp.
4. Return beef to the pan and stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 15-20 minutes
Sesame Soy Mushroom and Snap Peas Wok
A flavorful and nutritious stir-fry recipe that combines the savory taste of mushrooms with the crunch of snap peas, all wrapped up in a savory soy sauce and sesame oil glaze.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup snap peas, trimmed
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat a large wok or skillet over medium-high heat.
2. Add mushrooms and cook until they release their liquid and start to brown, about 3-4 minutes.
3. Add snap peas, garlic, soy sauce, sesame oil, and ginger. Stir-fry for an additional 2-3 minutes, until peas are tender-crisp.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions, if desired.
Cooking Time: 6-8 minutes
Thai Basil Pork and Green Beans Stir-Fry
Thai Basil Pork and Green Beans Stir-Fry Recipe
Experience the bold flavors of Thailand with this quick and easy stir-fry recipe, perfect for a weeknight dinner or a weekend lunch. This dish combines the savory taste of pork with the spicy kick of Thai basil and the crunch of green beans.
Ingredients:
– 1 lb pork strips (such as sirloin or ribeye)
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 cup fresh green beans, trimmed
– 1/4 cup Thai basil leaves, chopped
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the pork and cook for 4-5 minutes, until browned and cooked through.
4. Add the green beans and Thai basil leaves; stir-fry for 2-3 minutes until the beans are tender-crisp.
5. Stir in soy sauce and oyster sauce (if using); season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Serve hot over rice or noodles, garnished with additional Thai basil leaves if desired. Enjoy!
Honey Sriracha Brussels Sprouts Wok
This wok-fried recipe brings together the bold flavors of sriracha and honey to transform ordinary Brussels sprouts into an extraordinary side dish. The sweet and spicy combination is sure to please even the most skeptical palates.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon sriracha sauce
– 1 tablespoon honey
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and cook, stirring constantly, for 30 seconds.
3. Add the Brussels sprouts and cook, stirring occasionally, until tender and caramelized, about 5 minutes.
4. In a small bowl, whisk together the sriracha sauce and honey.
5. Pour the sauce over the Brussels sprouts and stir to coat.
6. Season with salt to taste.
7. Garnish with cilantro leaves, if desired.
8. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Turmeric Coconut Cauliflower Rice Stir-Fry
A flavorful and nutritious stir-fry that combines the benefits of turmeric, coconut milk, and cauliflower rice. This recipe is perfect for a quick weeknight dinner or as a side dish.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons coconut oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon turmeric powder
– 1/4 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Rinse the cauliflower and remove the leaves and stem. Cut into florets.
2. Toss the cauliflower with 1 tablespoon of coconut oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add the onion and cook for 3-4 minutes or until translucent.
4. Add the garlic, ginger, and turmeric powder to the skillet. Cook for an additional minute.
5. Stir in the roasted cauliflower “rice” and coconut milk. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-35 minutes
Five-Spice Turkey and Cabbage Wok
Experience the bold flavors of China with this quick and easy wok recipe, featuring five-spiced turkey, crunchy cabbage, and savory aromatics.
Ingredients:
– 1 lb boneless, skinless turkey breast, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup shredded cabbage
– 2 tsp Chinese five-spice powder
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tbsp of oil in a wok or large skillet over medium-high heat.
2. Add the turkey and cook until browned, about 3-4 minutes. Remove from the wok and set aside.
3. In the same wok, add the remaining 1 tbsp of oil. Cook the onion and garlic until softened, about 2 minutes.
4. Add the cabbage to the wok and stir-fry until slightly wilted, about 2 minutes.
5. Return the turkey to the wok and sprinkle with five-spice powder. Season with salt and pepper to taste.
6. Stir-fry everything together for an additional minute, ensuring the flavors have melded.
7. Garnish with chopped scallions, if desired.
Cooking Time: 12-15 minutes
Quick Garlic Chili Edamame Stir-Fry
Ready in just 15 minutes, this flavorful stir-fry is a perfect weeknight dinner solution. With the addition of garlic and chili flakes, you’ll be hooked on this tasty edamame recipe!
Ingredients:
– 1 cup edamame
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon chili flakes
– Salt to taste
– Optional: soy sauce or sesame oil for added flavor
Instructions:
1. Rinse the edamame and place them in a microwave-safe dish.
2. Cook on high for 3-4 minutes, or until tender but still crisp.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
5. Add the cooked edamame, chili flakes, and salt to the skillet. Stir-fry for 2-3 minutes, until heated through.
6. Serve hot, with optional soy sauce or sesame oil drizzled on top.
Cooking Time: 15 minutes
Ginger Lime Salmon with Asparagus Wok
This vibrant dish combines the brightness of lime juice, the warmth of ginger, and the crunch of asparagus to create a flavorful and healthy meal. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 inches fresh ginger, peeled and grated
– 2 limes, juiced
– 1/4 cup soy sauce
– 2 tbsp vegetable oil
– 1 lb fresh asparagus, trimmed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together ginger, lime juice, and soy sauce.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the ginger-lime mixture evenly over both sides of the salmon.
4. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add asparagus and cook, stirring occasionally, until tender but still crisp (5-7 minutes).
5. Transfer the wok to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through.
6. Season with salt and pepper to taste. Serve immediately.
Cooking Time: 20-22 minutes
Peanut Satay Chicken and Zucchini Stir-Fry
This Thai-inspired stir-fry combines the flavors of peanut satay with juicy chicken, tender zucchini, and crunchy peanuts. A perfect combination for a quick and delicious dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tsp ground cumin
– 1/2 tsp red pepper flakes (optional)
– 1/4 cup chopped peanuts
– Salt and pepper to taste
– Cooking oil or sesame oil for stir-frying
Instructions:
1. In a small bowl, whisk together peanut butter, soy sauce, cumin, and red pepper flakes (if using). Set aside.
2. Heat 1-2 tbsp of cooking oil in a large skillet or wok over medium-high heat.
3. Add the chicken to the pan and cook until browned, about 5 minutes. Remove from the pan and set aside.
4. In the same pan, add the sliced zucchinis and cook until tender, about 3-4 minutes.
5. Pour in the peanut sauce and stir to combine with the zucchini.
6. Add the cooked chicken back into the pan and stir-fry everything together for 1-2 minutes.
7. Stir in chopped peanuts and season with salt and pepper to taste.
8. Serve hot and enjoy!
Cooking Time: Approximately 15-20 minutes.
Miso Glazed Eggplant and Carrot Wok
Elevate your stir-fry game with this sweet and savory Miso Glazed Eggplant and Carrot Wok, perfect for a quick and flavorful weeknight dinner.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 4 medium carrots, peeled and sliced into 1/4-inch thick coins
– 2 tablespoons miso paste
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat wok or large skillet over medium-high heat.
2. In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, and sesame oil.
3. Add eggplant and carrot slices to the wok in batches, cooking until tender and caramelized (about 5-7 minutes per batch).
4. Remove cooked vegetables from the wok and set aside.
5. In the same wok, add minced garlic and cook for 1 minute, until fragrant.
6. Add miso glaze to the wok and stir until smooth.
7. Return cooked eggplant and carrots to the wok, tossing to coat with the glaze.
8. Season with salt and pepper to taste.
9. Serve immediately over rice or noodles.
Cooking Time: 20-25 minutes
Citry Soy Glazed Tempeh Stir-Fry
This sweet and savory stir-fry recipe combines the nutty flavor of tempeh with a tangy citrus-soy glaze, perfect for a quick and easy dinner.
Ingredients:
– 1 block of tempeh
– 2 tablespoons of soy sauce
– 2 tablespoons of orange marmalade
– 2 cloves of garlic, minced
– 1 tablespoon of vegetable oil
– 1 cup of mixed bell peppers (any color)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat a wok or large skillet over medium-high heat.
2. In a small bowl, whisk together soy sauce, orange marmalade, and garlic.
3. Add the tempeh to the wok and cook until golden brown, about 5 minutes per side.
4. Add the mixed bell peppers and stir-fry for an additional 2-3 minutes.
5. Pour in the citrus-soy glaze and stir-fry for 1 minute, until the tempeh is coated.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Black Pepper Tofu and Kale Wok
A quick and flavorful stir-fry that combines the savory taste of black pepper with the earthy goodness of kale and crispy tofu. Perfect for a weeknight dinner or lunch prep.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups kale leaves, stems removed and chopped
– 2 tablespoons vegetable oil
– 1 teaspoon black pepper
– 1 clove garlic, minced
– 1 tablespoon soy sauce
– Salt to taste
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from the wok and set aside.
3. In the same wok, add remaining oil, garlic, and black pepper. Cook for 1 minute, stirring constantly.
4. Add chopped kale to the wok and stir-fry until wilted, about 2-3 minutes.
5. Return tofu to the wok and pour in soy sauce. Stir-fry everything together for another minute.
6. Season with salt to taste.
7. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Chili Garlic Noodles with Mixed Veggies
This recipe is a flavorful and spicy take on traditional noodles, packed with mixed veggies and a kick of chili garlic goodness. Perfect for a quick weeknight dinner or a comforting meal any time of the year.
Ingredients:
– 1 cup noodles ( rice noodles or egg noodles work well)
– 2 cloves garlic, minced
– 1 tablespoon chili flakes
– 1/4 cup mixed veggies (bell peppers, carrots, snap peas, etc.)
– 2 tablespoons vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat oil over medium-high. Add garlic and chili flakes; cook 1 minute.
3. Add mixed veggies; stir-fry until tender-crisp (about 3-4 minutes).
4. Add cooked noodles, soy sauce, salt, and pepper to the wok. Stir-fry everything together for about 2 minutes.
5. Serve hot, garnished with green onions and toasted sesame seeds if desired.
Cooking Time: 15-20 minutes
Coconut Curry Shrimp and Spinach Stir-Fry
This vibrant stir-fry combines succulent shrimp with the creamy richness of coconut curry, all wrapped up in a bed of wilted spinach. A flavorful and nutritious meal that’s ready in under 20 minutes.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon curry powder
– 1 can (14 oz) coconut milk
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent, 3-4 minutes.
3. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
4. Stir in curry powder and coconut milk; bring to a simmer.
5. Add spinach leaves; wilt into the sauce, 1-2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 15-20 minutes
Balsamic Glazed Chicken and Mushroom Wok
This sweet and savory wok dish is a perfect combination of flavors and textures, featuring tender chicken, earthy mushrooms, and a tangy balsamic glaze. Quick and easy to prepare, it’s an ideal meal for any night.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1/4 cup balsamic vinegar
– 2 tsp soy sauce
– 1 tsp honey
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat the wok or large skillet over medium-high heat.
2. Add oil, garlic, and chicken; cook until browned, about 3-4 minutes.
3. Add mushrooms; stir-fry until they release their liquid and start to caramelize, about 5 minutes.
4. In a small bowl, whisk together balsamic vinegar, soy sauce, and honey.
5. Pour the glaze over the chicken and mushrooms; stir-fry for an additional minute.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Summary
Discover quick and delicious meal solutions with these 18 flavorful healthy wok recipes perfect for busy weeknights. From classic stir-fries to innovative twists, these recipes showcase the versatility of the wok in cooking a variety of dishes. Savor garlic ginger chicken with broccoli, spicy shrimp and vegetable wok, teriyaki tofu and bok choy, and many more mouth-watering options. Each recipe is easy to make and packed with nutritious ingredients. Elevate your cooking game and enjoy a stress-free mealtime with these 18 healthy wok recipes!
