4 Lip-Smacking One-Pot Stir-Fries Anyone Can Cook

Updated 10/03/18

Cooking is one of those simple joys we can all relish in because the hard work always brings about a delicious reward. However, there are five days of the week when that joy is overshadowed by fatigue and unsolicited hunger. We're talking about every single day of the workweek. Who else returns home after a long day Monday through Friday and silently (or loudly) groans at the thought of having to prep a meal? Thankfully there is a solution.

Enter the one-pot (or in this case the one-wok) where everything is literally thrown into one pot. No fuss, no mess, just a delicious meal that you can prepare and eat within 30 minutes or less. You can imagine our delight when we came across Caroline Hwang's new book, Stir-Fry: Over 70 Delicious One-Wok Meals. Not only are they quick and easy, but they're healthy too because they're jam-packed with veggies. Read on to learn how you can make four of her delicious recipes at home. 

TOFU WITH RICE (ASIAN-INSPIRED)

Julia Stotz ; Recipe excerpted with permission from Stir-Fry by Caroline Hwang, published by Hardie Grant Books June 2018

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 2

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 2

Ingredients for the stir-fry:

1 tbsp. Japanese Base Sauce (see below)
1 tsp. rice vinegar
2 tbsp. toasted sesame oil
2 spring onions (scallions), sliced, plus extra to garnish
4 tbsp. vegetable oil
9 oz. extra-firm tofu, cut into 1 1/2-inch pieces
2 garlic cloves, finely chopped
6 oz. green beans, cut into 1 1/2-inch pieces
2 eggs
11 1/2 oz. cooked sushi rice (2/3 cup uncooked)

Directions for the stir-fry:

Combine the sauce, vinegar, sesame oil, and spring onions. Heat 3 tablespoons of vegetable oil in a wok, add the tofu and fry for 3–5 minutes on each side until golden.

Set aside. Add the garlic and beans and stir-fry for 3–5 minutes until tender. Combine the tofu with the beans and stir-fry for 1 minute. Set aside.

Add the remaining oil to the wok and fry the eggs for 3–5 minutes. Divide the rice and sauce mix between 2 bowls. Top with the vegetables and a fried egg. Garnish with spring onions. 

Japanese Base Sauce

Preparation: 2 minutes
Makes: 1 cup, generously

Ingredients for the sauce:

Generous 1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tbsp. sugar

Julia Stotz ; Recipe excerpted with permission from Stir-Fry by Caroline Hwang, published by Hardie Grant Books June 2018
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MUSHROOMS WITH RED CURRY (THAI)

Julia Stotz ; Recipe excerpted with permission from Stir-Fry by Caroline Hwang, published by Hardie Grant Books June 2018

Preparation: 5 minutes
Cooking: 15 minutes
Servings: 2

Preparation: 5 minutes
Cooking: 15 minutes
Servings: 2

Ingredients for the stir-fry:

3 tbsp. coconut oil
1 small red (bell) pepper, diced
2 1/2 oz. onion, diced
1 garlic clove, finely chopped
4 oz. oyster mushrooms
1 bunch of spring greens, stemmed and chopped
1 1/2 teaspoon red curry paste
1/2 cup Coconut Base Sauce (see below)
1/2 oz. Thai basil, chopped

Directions for the stir-fry:

Heat 2 tablespoons of coconut oil in a wok, add the pepper, onion, and garlic and sauté. For 3–4 minutes until tender; set aside. Add the mushrooms and stir-fry for 5 minutes until cooked.

Add the spring greens and cook until wilted; set aside. Heat the remaining oil in the wok and add the curry paste, stirring to make sure it is cooked.

Add the coconut sauce and return the vegetables to the wok. Stir to combine. Divide between 2 bowls and top with basil. 

Coconut Base Sauce

Preparation: 2 minutes
Cooking: 2 minutes
Makes: 1 3/4 cups

Ingredients for the sauce:

14 fl oz. tin coconut milk
2 tbsp. sugar
3 tbsp. fish sauce

Julia Stotz ; Recipe excerpted with permission from Stir-Fry by Caroline Hwang, published by Hardie Grant Books June 2018
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SCORCHED BIBIMBAP (KOREAN)

Julia Stotz ; Recipe excerpted with permission from Stir-Fry by Caroline Hwang, published by Hardie Grant Books June 2018

Preparation: 15 minutes
Cooking: 15 minutes
Serves: 2

Ingredients for the stir-fry:

3 tbsp. vegetable oil
3 oz. carrots, julienned
3 oz. summer squash, sliced into half moons
3 1/2 oz. spinach, roughly chopped
7 oz. cold cooked sushi rice (day old) (1/3 cup uncooked)
2 tbsp. Sweet & Spicy Sauce (see below)
1 tbsp. toasted sesame oil
2 eggs

Directions for the stir-fry:

Heat the wok over a high heat, add 1 tablespoon of the vegetable oil and the carrots and cook for 2 minutes until tender. Add the remaining vegetables and cook for 3–5 minutes until tender. Season and set aside.

Add 1 tablespoon of the vegetable oil to the wok with the rice and crisp the rice for 2 minutes. Lift any stuck rice from the base, stir and crisp for 2 minutes. Return the vegetables to the wok with the sauce and stir.

Remove from the heat and drizzle with sesame oil. Set aside. Heat the remaining oil in the wok and fry the eggs. Divide the rice and vegetables between 2 bowls and top with the fried eggs. 

Sweet & Spicy Sauce

Preparation: 2 minutes
Makes: 1/2 cup

Ingredients:

2 1/2 oz. gochujang (see below)
2 tbsp. finely chopped garlic
2 tbsp. soy sauce
2 tbsp. sugar
2 tbsp. mirin

Directions:

Combine all the ingredients in a small jar and mix thoroughly until everything is combined. Store in the refrigerator for up to 2 weeks.

Gochujang 

Makes: 3/4 cup

Ingredients:

1 tbsp. red miso
3 tbsp. Aleppo pepper
1 tsp. sugar
1 tsp. minced garlic
1 tsp. soy sauce
1 tsp. mirin
1 tsp. sesame oil

Julia Stotz ; Recipe excerpted with permission from Stir-Fry by Caroline Hwang, published by Hardie Grant Books June 2018
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SPICY CUMIN LAMB NOODLES (SICHUAN)

Julia Stotz ; Recipe excerpted with permission from Stir-Fry by Caroline Hwang, published by Hardie Grant Books June 2018

Preparation: 15 minutes + Marinade: 1 hour
Cooking: 10 minutes
Serves: 2

Ingredients:

9 oz. lamb shoulder, thinly sliced
2 tsp. cumin seeds, toasted, plus extra to garnish
2 garlic cloves, finely chopped
1 tbsp. Stir-fry Sauce (see below)
4 tsp. Sichuan Oil (see below)
1 tbsp. vegetable oil
2 1/2 oz. red onion, sliced
14 oz. cooked fresh wheat noodles (9 oz. uncooked)
3/4 oz. coriander (cilantro), chopped, to garnish

Directions: 

Combine the lamb, cumin, garlic, sauce, 100 ml (3 ½ fl oz/scant ½ cup) of water and half of the Sichuan oil. Marinate for at least 1 hour in the refrigerator.

Heat the vegetable oil in a wok over a high heat, add the marinated lamb and red onion and stir-fry for about 5 minutes. Add the noodles and stir-fry until well combined.

Take the wok off the heat and drizzle over the remaining Sichuan oil. Divide evenly between 2 bowls and garnish with the coriander. 

Stir-Fry Sauce

Preparation: 2 minutes
Makes: 3/4 cup

Ingredients: 

Scant 1/4 cup dark soy sauce
1/4 cup light soy sauce
2 tbsp. Chinese cooking wine or dry sherry
1 tsp. ground white pepper

Directions: 

Combine all the ingredients in a jar or container and keep in a cool, dry place. Store for up to 2 months.

Sichuan Oil

Preparation: 10 minutes
Infusion: 2 hours
Makes: 1 cup

Ingredients: 

1 cup rapeseed (canola) oil
6 garlic cloves, smashed and peeled
1 1/2 in. knob of fresh ginger
3 whole star anise
2 cinnamon sticks
2 tsp. whole coriander seeds
1 tbsp. Sichuan peppercorns
2 tsp. Gochugaru
1 tbsp. soy sauce
1 tsp. salt

Julia Stotz ; Recipe excerpted with permission from Stir-Fry by Caroline Hwang, published by Hardie Grant Books June 2018
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