Fast Stir-Fry with Whatever’s in the Fridge
A flexible, 30-minute stir-fry that turns odds and ends into a saucy, satisfying dinner. Use any protein, any veggies, and whatever noodles or rice you have—this recipe gives you a reliable formula that works on real weeknights.
This is the dinner I make when the fridge looks random but everyone is hungry now. The sauce is quick, pantry-friendly, and forgiving, and the “choose-your-own” mix-ins mean you can use what you already have. Once you make it once, you’ll stop needing a recipe—just a hot pan and a plan.
Total Time
27 min
Prep Time
12 min
Cook Time
15 min
Servings
4
Ingredients
Base (choose 1)
- •3 cups cooked rice (leftover rice is great), or 8 oz noodles (ramen, spaghetti, rice noodles), cooked and drained
Protein (choose 1)
- •1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- •OR 1 lb ground turkey or ground beef
- •OR 14–16 oz extra-firm tofu, pressed and cubed
- •OR 12–16 oz shrimp, peeled and deveined
Veggies (about 4–6 cups total, mix and match)
- •2 cups broccoli florets and stems, thinly sliced
- •1 bell pepper, thinly sliced
- •2 carrots, thinly sliced or shredded
- •2 cups snap peas or green beans
- •1 small zucchini, sliced
- •2 cups shredded cabbage or coleslaw mix
- •8 oz mushrooms, sliced
- •3–4 cups baby spinach (stirs in at the end)
Sauce (whisk together)
- •1/3 cup low-sodium soy sauce (or tamari)
- •2 tbsp honey or brown sugar
- •2 tbsp rice vinegar or lime juice
- •1 tbsp toasted sesame oil (optional but great)
- •1 tbsp cornstarch
- •1/2 cup water or chicken broth
- •1–2 tsp sriracha or chili garlic sauce (optional)
Aromatics + cooking
- •2 tbsp neutral oil (avocado, canola, vegetable), divided
- •3 cloves garlic, minced (or 1 1/2 tsp garlic powder in a pinch)
- •1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- •1/2 tsp kosher salt, plus more to taste
- •Black pepper, to taste
Optional toppings (pick what you’ve got)
- •Sliced green onions
- •Toasted sesame seeds
- •Chopped peanuts or cashews
- •Extra lime wedges
Instructions
- 1
Get your base going first: warm leftover rice or cook noodles/rice according to package directions. Drain noodles and set aside.
- 2
Whisk the sauce ingredients in a bowl until the cornstarch dissolves. Set near the stove.
- 3
Prep your mix-ins: slice protein thinly (or cube tofu), and cut veggies into bite-size pieces so they cook fast and evenly.
- 4
Heat a large skillet or wok over medium-high heat. Add 1 tbsp oil. Cook your protein: chicken (4–6 min), ground meat (5–7 min), shrimp (2–3 min), or tofu (6–8 min), stirring occasionally until cooked through and browned. Transfer to a plate.
- 5
Add the remaining 1 tbsp oil to the same pan. Add garlic and ginger and stir for 15–30 seconds (don’t let it burn).
- 6
Add firm veggies first (like broccoli, carrots, green beans). Stir-fry 2–3 minutes. Add quicker-cooking veggies (like peppers, zucchini, mushrooms, cabbage) and stir-fry 2–3 minutes more until crisp-tender.
- 7
Return the protein to the pan. Give the sauce one more whisk, then pour it in. Stir constantly for 1–2 minutes until glossy and thickened. If it gets too thick, splash in a tablespoon or two of water.
- 8
Add spinach (if using) and stir just until wilted, about 30 seconds. Taste and adjust: more soy for salt, vinegar/lime for brightness, honey for sweetness, or chili sauce for heat.
- 9
Serve over rice or toss with noodles. Top with green onions, sesame seeds, or nuts if you like.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.