It’s 7 PM. You’re tired. The fridge has some sad vegetables and not much else. Sound familiar?
Here’s the thing: some of my best weeknight dinners have come from exactly this situation. A stir-fry doesn’t need a grocery run or exotic ingredients. It needs heat, speed, and a well-stocked pantry. Once you understand the basic framework, you can throw together something genuinely delicious in the time it takes to scroll through delivery apps. Let me show you how.
1) The pantry stir-fry formula
Every great stir-fry follows the same basic structure: protein, vegetables, sauce, and something to serve it over. For vegetarian versions, your protein comes from tofu, tempeh, chickpeas, or eggs. The vegetables can be whatever needs using up.
The sauce is where your pantry does the heavy lifting. Soy sauce, sesame oil, rice vinegar, chili paste, peanut butter, coconut milk. These shelf-stable ingredients create endless flavor combinations. Keep them stocked and you’re never more than 15 minutes from dinner.
The key is having everything prepped before you turn on the heat. Stir-frying moves fast. There’s no time to chop once the wok is smoking.
2) Peanut butter and chili crisp tofu stir-fry
This one hits all the right notes: creamy, spicy, slightly sweet. Press your tofu for a few minutes while you prep everything else, then cube it and get it crispy in a hot pan with neutral oil.
The sauce comes together in seconds. Two tablespoons of peanut butter, a splash of soy sauce, a teaspoon of chili crisp, and a little water to thin it out. Toss in whatever vegetables you have. Frozen broccoli works perfectly here. Canned water chestnuts add crunch.
Serve over rice or noodles. The peanut sauce coats everything and makes even the most basic vegetables taste intentional.
3) Coconut curry chickpea stir-fry
Canned chickpeas are the unsung hero of the vegetarian pantry. They’re sturdy, protein-rich, and take on whatever flavors you throw at them.
Drain a can of chickpeas and get them into a hot pan with some oil. Let them crisp up a bit. Add curry powder, cumin, and a pinch of turmeric. Then pour in half a can of coconut milk and let it reduce slightly.
I picked up this technique traveling through India years ago, watching street vendors work with minimal ingredients and maximum flavor. Throw in some frozen peas or spinach at the end. The coconut milk creates a sauce that clings to everything. Serve over rice with a squeeze of lime if you have it.
4) Sesame ginger egg stir-fry
Eggs cook in minutes and deliver serious protein. This is my go-to when the pantry is looking especially bare.
Scramble three or four eggs loosely in a hot pan, then set them aside. In the same pan, stir-fry whatever vegetables you have. Canned baby corn, jarred mushrooms, frozen edamame. All work great.
Make a quick sauce with soy sauce, rice vinegar, sesame oil, and a spoonful of grated ginger from a jar. Add the eggs back in, toss everything together, and finish with sesame seeds. The whole thing takes maybe 10 minutes.
5) Sweet and sour tempeh stir-fry
Tempeh has a nutty, earthy flavor that stands up to bold sauces. Slice it thin so it gets crispy edges.
The sweet and sour sauce is pure pantry magic. Ketchup, rice vinegar, soy sauce, and a little brown sugar. That’s it. It sounds weird, but trust me. This combination mimics the takeout classic without any specialty ingredients.
Add canned pineapple chunks and some bell pepper if you have it. The sweetness of the pineapple balances the tang of the vinegar. Serve over jasmine rice and pretend you ordered in.
6) Spicy black bean and corn stir-fry
This one leans more Southwestern, but the technique is pure stir-fry. Canned black beans and frozen corn form the base.
Get your pan screaming hot. Add the corn and let it char slightly before stirring. This caramelization adds depth. Then add drained black beans, cumin, smoked paprika, and a generous amount of your favorite hot sauce.
A splash of lime juice at the end brightens everything up. Serve in tortillas, over rice, or just eat it straight from the pan. No judgment here.
7) Miso tahini vegetable stir-fry
Miso paste and tahini both last forever in the fridge and create an incredibly savory, creamy sauce when combined.
Whisk together a tablespoon each of miso and tahini with some warm water, a splash of soy sauce, and a drizzle of maple syrup. The sauce should be pourable but not thin.
Stir-fry whatever vegetables need using up. Cabbage, carrots, and frozen green beans all work well here. Pour the sauce over at the end and toss to coat. The miso adds umami depth while the tahini makes everything feel rich and satisfying.
The bottom line
A well-stocked pantry is your secret weapon for fast weeknight cooking. Soy sauce, sesame oil, coconut milk, peanut butter, canned beans, and frozen vegetables can combine in dozens of ways.
The technique stays the same: high heat, quick cooking, sauce at the end. Master that, and you’ll never stare blankly into your kitchen wondering what to make again. Start with one of these combinations tonight, then experiment with your own. The best stir-fries often come from whatever you happen to have on hand.
