Asian inspired stir fry (quick & easy)

I’m not too well-versed in Asian style cooking, but nevertheless I dabble around in it sometimes. Most of the times Asian cooking require lots of vegetables and a big pan on high heat. All you have to do is toss everything in a pan and keep it swirling around until everything is cooked. It couldn’t be easier to throw together a quick meal that is not only healthy but also ready in a jiffy.

This recipe is super quick and easy. How quick it is depends on how quickly you can chop your veggies and seasoning. To ensure a bit of Asian flavor I added red chili pepper and a healthy dose of coriander. Now if that is not your cup of tea you can leave these out and replace them for parsley and something less spicy such as a red bell pepper. Of course you can also go spicier and add more pepper or a different style. I didn’t use noodles or rice to serve this with but if you feel you need some grains to keep you going you can very easily serve those as a side dish.

Serves 2. Prep time: 15 minutes. Cooking time: 15 minutes. Total: 30 minutes.


  • 200 grams pork strips (can be replaced by beef if you’d like)
  • 125 grams baby corn
  • 1 red chili pepper (take out the seeds and chop into the smallest bits you can manage)
  • 150 – 200 grams green beans (cleaned and broken in half)
  • 1 paksoi (chopped)
  • handful of fresh coriander (chopped)
  • a bit of oil (1 – 2 table spoons)


  • Sesame seeds


  • A big pan with a high edge (or a wok if you have one)
  • Small pan for boiling green beans
  • chopping board and knife


Step 1:

  • Clean & half your green beans first
  • Wash them
  • Put them in some water and bring to a boil until fork tender (5 – 8 minutes)

Step 2:

  • In your large pan heat up some oil
  • Add your chopped pepper & coriander
  • Let them wilt
  • Make sure you keep stirring & tossing the entire time, to prevent burning.

Step 3:

  • Add in pork
  • Keep tossing until meat is browned
  • Add corn & paksoi
  • Again keep stirring and tossing until tender

Step 4:

  • Drain green beans
  • Add to pan
  • Keep tossing until your ingredients are all cooked.
  • Just use a fork and try one of each to see if it’s done.

Step 5 (optional):

  • In a hot pan with a thin bottom, add some sesame seeds
  • Do NOT use oil
  • On high heat, toast your sesame seeds by moving the seeds around until brown
  • This literally takes seconds, so be careful!

Step 6:

  • Serve!
  • Put everything on the plate and sprinkle with sesame seeds last


What’s your favorite Asian dish to make?

13 responses to “Asian inspired stir fry (quick & easy)”

  1. I do a stir fry sometimes. They make it pretty easy here as you buy your meat and then the other things you can get in a deal quite often, like 3 things for £3. So your sauce, veggies, noodles are in the deal. It makes enough for 2-3 people 🙂 I tend to use the black bean sauce.

      • No rice, no wheat (bread!), no potatoes, no store bought soups or sauces. No oats unless they are gluten free and I can eat some spelt, buckwheat and pure rye and barley products. I pretty much live off dairy, fruit, veggies, fish and meat with some seeds & nuts and the odd rice cake thrown in the mix. Oh and peanut butter and chocolate 😉

      • bread, potatoes, rice I tend to remember, it’s the other stuff cus I’m not used to looking out for it. It’s no problem to cook whatever you want, I just have to make sure things don’t contain gluten and what not!

    • Nou een peper heeft zo’n velletje en dat blijft dan een beetje achter en druk je de rest tot pulp. Dan komt er te veel sap vrij en wordt je eten heel snel heel erg scherp. Heel fijn snijden met een goed scherp mes werkt het beste. En als je pittiger wilt: gewoon groene chili’s gebruiken of nog heter vinden bij een toko.

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