How to Make Stir-Fry in Just 35 Minutes

You know those busy weeknights when there are a million things going on and you just need a quick (and healthy-ish) family dinner to throw together fast? Stir-fry is the answer! It's the perfect speedy one-pan meal, and it's super easy to make at home—check out our tips for how to make stir-fry in minutes. Another bonus: You can prep everything in advance. Just cut up all your veggies the night before and store them in separate containers in the fridge. You'll be good to go come dinnertime!

The best part about a stir-fry is that it’s completely customizable­—just use Ree Drummond's recipe for Chicken–Snow Pea Stir-Fry below as a guide. Throw in whatever veggies you have on hand, or try making it with steak, pork, or tofu. You can switch up the carbs, too: Serve your stir-fry over noodles or quinoa instead of rice. Swap in sliced almonds for the cashews or make it extra spicy and top it with a few dashes of hot sauce. Anything goes! It's such an easy dinner recipe. Once you know how to make stir-fry, you can create your own version. For more inspiration, check out Ree’s Beef and Broccoli Stir-Fry, or for a low-carb dinner, try her Spicy Shrimp Stir-Fry with Zucchini Noodles. To make sure you get the perfect stir-fry every time, follow these tips:

Prep ahead of time.

Things are going to move fast! Prep and measure all your ingredients before you start cooking. If you’re using a variety of veggies, cut them into small pieces that are all about the same size so they cook evenly. The same goes for your protein: Cut your meat into thin slices or small cubes.

Choose the right pan.

Woks are designed for stir-frying because they have a large surface area and retain heat well. A cast-iron skillet works great, too—cast-iron gets screaming hot so it’s perfect for stir-frying. A stainless-steel skillet is fine as well, just avoid a nonstick pan: The high temperature required for stir-frying could ruin your nonstick coating.

Crank up the heat.

Place your pan over high heat to get it piping hot—you want your veggies and meat to get a nice sear. Be sure to use an oil that has a high smoke point, like vegetable oil, peanut oil, or grapeseed oil.

Cook in stages.

Overcrowding the pan will lead to a soggy stir-fry. Instead, cook in batches: You’ll want to cook longer-cooking vegetables (like carrots or cauliflower) first, then remove them from the pan to make room for your meat and softer veggies.

Make a better sauce.

A good stir-fry needs a good sauce! Ree uses fresh ginger in this one, but you can also swap in minced garlic or add Sriracha for some heat. The secret ingredient in this sauce is cornstarch: It thickens the sauce and helps brown the meat quickly.