25 Quick and Easy Fall Stir Fry Recipes for Every Taste

As the crisp autumn air sets in, our cravings shift toward warm, hearty, and flavorful meals.

Stir fry dishes are a perfect solution—they’re quick to prepare, packed with vegetables, and versatile enough to feature seasonal fall ingredients like sweet potatoes, pumpkin, apples, Brussels sprouts, and kale.

Whether you’re looking for a vegetarian option, a protein-rich chicken or beef stir fry, or even a seafood-inspired dish, fall stir fries deliver bold flavors and vibrant colors in a single skillet.

These 25 fall stir fry recipes are designed to bring comfort and nutrition to your table. Each recipe balances sweet, savory, and earthy flavors of the season, using simple pantry staples and fresh fall produce.

From maple-glazed tofu to cranberry chicken, pumpkin shrimp to autumn quinoa stir fries, there’s something here for everyone

25 Quick and Easy Fall Stir Fry Recipes for Every Taste

Fall is the season of cozy meals, and stir fries offer the perfect way to embrace autumn flavors without spending hours in the kitchen.

These 25 fall stir fry recipes combine wholesome vegetables, hearty proteins, and seasonal spices for dishes that are as delicious as they are nutritious.

From vegetarian delights to hearty meaty options, there’s a stir fry for every craving.

Gather your favorite seasonal ingredients and get ready to create colorful, flavor-packed dinners that celebrate the essence of fall.

Autumn Harvest Veggie Stir Fry

This colorful stir fry celebrates the flavors of fall with tender butternut squash, crisp Brussels sprouts, and sweet apples, all coated in a savory-slightly sweet glaze.

Perfect for a healthy weeknight dinner.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1 cup Brussels sprouts, halved
• 1 medium apple, thinly sliced
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tsp grated fresh ginger
• Salt and black pepper, to taste
• 1/4 cup toasted pecans (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add onions and garlic; sauté for 2 minutes until fragrant.
3. Toss in Brussels sprouts and butternut squash. Stir fry for 6–7 minutes, until vegetables start to soften.
4. Add bell pepper and apple slices; continue cooking for 3–4 minutes.
5. Stir in soy sauce, maple syrup, and ginger. Cook for another 2 minutes, coating vegetables evenly.
6. Season with salt and pepper to taste. Top with toasted pecans before serving.

This autumn harvest stir fry is a perfect balance of sweet and savory, bringing cozy fall flavors to your dinner table in a colorful, healthy dish.

Spiced Pumpkin Chicken Stir Fry

Tender chicken pieces paired with pumpkin, snap peas, and bell peppers make this stir fry a hearty, fall-inspired meal.

Warm spices like cinnamon and nutmeg enhance the seasonal vibe.

Ingredients:

• 2 chicken breasts, sliced thinly
• 1 cup pumpkin, peeled and cubed
• 1 cup snap peas
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp black pepper
• 1/2 tsp chili flakes (optional)

Instructions:

1. Heat olive oil in a wok over medium-high heat. Add chicken and cook until lightly browned, about 4–5 minutes. Remove and set aside.
2. In the same pan, sauté onions and garlic for 2 minutes.
3. Add pumpkin cubes and cook for 5–6 minutes until slightly tender.
4. Stir in bell pepper and snap peas; cook for another 3 minutes.
5. Return chicken to the pan. Add soy sauce, cinnamon, nutmeg, black pepper, and chili flakes. Toss everything together until evenly coated and heated through.

This spiced pumpkin chicken stir fry is comforting yet light, making it a wonderful way to enjoy seasonal vegetables with warm, cozy flavors.

Apple Cider Tofu Stir Fry

A plant-based fall delight, this stir fry features crispy tofu, sweet apples, and hearty root vegetables glazed in a tangy apple cider sauce.

Perfect for a nutritious vegetarian meal.

Ingredients:

• 14 oz firm tofu, cubed
• 1 cup carrots, sliced thinly
• 1 cup parsnips, sliced thinly
• 1 apple, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1/4 cup apple cider
• 2 tbsp soy sauce
• 1 tsp Dijon mustard
• 1/4 tsp black pepper
• Fresh thyme, for garnish

Instructions:

1. Heat oil in a skillet over medium-high heat. Add tofu and cook until golden brown on all sides. Remove and set aside.
2. Sauté onions and garlic for 2 minutes. Add carrots and parsnips; cook for 5–6 minutes until slightly tender.
3. Stir in apple slices and cook for 2–3 minutes.
4. Return tofu to the pan. Mix apple cider, soy sauce, Dijon mustard, and black pepper in a small bowl. Pour over the stir fry and cook 2–3 minutes, letting the sauce reduce slightly.
5. Garnish with fresh thyme before serving.

This apple cider tofu stir fry offers a perfect combination of sweet, savory, and tangy flavors, making it a hearty and wholesome fall meal for any vegetarian table.

Maple Glazed Sweet Potato & Kale Stir Fry

A vibrant and nutrient-packed stir fry, combining tender sweet potatoes with hearty kale, tossed in a rich maple glaze.

Perfect as a side or a light main dish.

Ingredients:

• 2 cups sweet potatoes, peeled and diced
• 3 cups kale, chopped
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 2 tbsp soy sauce
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes and cook for 6–7 minutes until they begin to soften.
2. Add onions and garlic; sauté for 2 minutes until fragrant.
3. Stir in bell pepper and cook for another 3 minutes.
4. Add kale and cook until wilted, about 2–3 minutes.
5. Drizzle maple syrup and soy sauce over the vegetables. Toss well to coat and cook an additional 2 minutes.
6. Season with black pepper and red pepper flakes before serving.

This maple-glazed sweet potato and kale stir fry brings out the natural sweetness of fall vegetables, making it a colorful and wholesome dish for any meal.

Autumn Beef & Mushroom Stir Fry

Tender strips of beef combine with earthy mushrooms, carrots, and green beans in a savory garlic-ginger sauce for a hearty fall stir fry.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1 cup mushrooms, sliced
• 1 cup carrots, julienned
• 1 cup green beans, trimmed
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1/2 tsp sesame oil

Instructions:

1. Heat vegetable oil in a wok over medium-high heat. Sear beef slices until browned, about 3–4 minutes. Remove and set aside.
2. Add onions, garlic, and ginger to the pan; sauté for 2 minutes.
3. Stir in mushrooms, carrots, and green beans; cook for 5–6 minutes until tender-crisp.
4. Return beef to the pan. Add soy sauce, oyster sauce, black pepper, and sesame oil. Toss everything together and cook for 2–3 minutes to combine flavors.

This autumn beef and mushroom stir fry delivers a satisfying, savory meal with a rich fall flavor profile, perfect for dinner on a crisp evening.

Cranberry Orange Tofu Stir Fry

A bright, tangy, and colorful stir fry featuring tofu, roasted Brussels sprouts, carrots, and a sweet-tart cranberry-orange sauce.

A refreshing twist for fall.

Ingredients:

• 14 oz firm tofu, cubed
• 2 cups Brussels sprouts, halved
• 1 cup carrots, thinly sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1/4 cup orange juice
• 2 tbsp cranberry sauce
• 1 tbsp soy sauce
• 1/4 tsp black pepper
• Fresh parsley, for garnish

Instructions:

1. Heat vegetable oil in a skillet over medium-high heat. Cook tofu until golden on all sides. Remove and set aside.
2. Sauté onions and garlic for 2 minutes. Add Brussels sprouts and carrots; cook for 5–6 minutes until tender.
3. In a small bowl, mix orange juice, cranberry sauce, soy sauce, and black pepper. Pour over the vegetables and stir to coat.
4. Return tofu to the skillet and cook 2–3 minutes, allowing the sauce to thicken slightly.
5. Garnish with fresh parsley before serving.

This cranberry orange tofu stir fry combines tangy, sweet, and savory notes in a vibrant fall dish, making it both visually appealing and full of flavor.

Ginger Apple Pork Stir Fry

Juicy pork strips combine with crisp apples, carrots, and snap peas in a warm ginger-soy sauce.

This stir fry brings a perfect balance of savory and sweet flavors ideal for fall.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 1 apple, thinly sliced
• 1 cup carrots, julienned
• 1 cup snap peas
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1 tsp honey
• 1/4 tsp black pepper

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat. Sear pork slices until lightly browned, about 4–5 minutes. Remove and set aside.
2. Sauté onions and garlic for 2 minutes. Add carrots and snap peas; stir fry for 4–5 minutes until tender-crisp.
3. Add apple slices and cook 2 minutes.
4. Return pork to the pan. Stir in soy sauce, ginger, honey, and black pepper. Toss to coat everything evenly and heat through.

This ginger apple pork stir fry delivers a warm, cozy flavor perfect for autumn dinners, combining tender meat with seasonal fruits and vegetables.

Butternut Squash & Chickpea Stir Fry

A vegetarian-friendly stir fry packed with roasted butternut squash, protein-rich chickpeas, and earthy kale, tossed in a lightly spiced tahini sauce.

Ingredients:

• 2 cups butternut squash, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups kale, chopped
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic for 2 minutes.
2. Add butternut squash and cook for 6–7 minutes until tender.
3. Stir in chickpeas and kale; cook for 3–4 minutes until kale wilts.
4. In a small bowl, mix tahini, lemon juice, smoked paprika, salt, and pepper. Pour over vegetables and toss to coat evenly.
5. Cook for another 2 minutes, letting the flavors meld.

This butternut squash and chickpea stir fry is hearty, healthy, and full of warm fall flavors, perfect for a vegetarian dinner that feels indulgent yet nutritious.

Autumn Shrimp Stir Fry with Pomegranate Glaze

Tender shrimp stir-fried with zucchini, bell peppers, and red cabbage, finished with a tangy pomegranate glaze for a festive fall-inspired dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup red cabbage, shredded
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3 tbsp pomegranate juice
• 1 tbsp soy sauce
• 1 tsp honey
• Salt and pepper, to taste
• Fresh pomegranate seeds, for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Sauté shrimp for 2–3 minutes per side until cooked. Remove and set aside.
2. Add onions and garlic to the pan; sauté for 2 minutes. Add zucchini, bell pepper, and red cabbage; stir fry for 5–6 minutes until tender-crisp.
3. In a small bowl, mix pomegranate juice, soy sauce, and honey. Pour over vegetables and toss to coat.
4. Return shrimp to the skillet and cook 1–2 minutes until heated through.
5. Garnish with fresh pomegranate seeds before serving.

This autumn shrimp stir fry is vibrant, tangy, and slightly sweet, capturing the festive flavors of fall in a quick and elegant stir fry.

Autumn Quinoa & Veggie Stir Fry

A wholesome, grain-based stir fry packed with quinoa, roasted fall vegetables, and a savory garlic-soy dressing.

This dish is filling, nutritious, and perfect for cozy autumn evenings.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup butternut squash, diced
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1/4 tsp black pepper
• 1/4 cup pumpkin seeds, toasted

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 2 minutes.
2. Add butternut squash and Brussels sprouts; cook 6–7 minutes until tender.
3. Stir in bell pepper; cook another 3 minutes.
4. Add cooked quinoa, soy sauce, maple syrup, and black pepper. Toss everything together and cook 2–3 minutes until heated through.
5. Garnish with toasted pumpkin seeds before serving.

This autumn quinoa stir fry is hearty and nutrient-rich, making it an ideal one-pan meal with the cozy flavors of fall.

Brown Rice & Turkey Stir Fry with Cranberries

Ground turkey, fall vegetables, and brown rice come together in a lightly sweet cranberry-soy sauce, creating a hearty, comforting stir fry perfect for autumn lunches or dinners.

Ingredients:

• 2 cups cooked brown rice
• 1 lb ground turkey
• 1 cup carrots, julienned
• 1 cup green beans, trimmed
• 1/2 cup dried cranberries
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1/2 tsp black pepper

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Cook ground turkey until browned, about 5–6 minutes. Remove and set aside.
2. Sauté onions and garlic for 2 minutes. Add carrots and green beans; stir fry for 5–6 minutes until tender-crisp.
3. Return turkey to the pan. Stir in cooked rice, soy sauce, apple cider vinegar, black pepper, and cranberries. Cook 2–3 minutes until heated through and flavors meld.

This brown rice and turkey stir fry balances savory and sweet flavors, bringing a satisfying and wholesome fall meal to the table.

Noodle Stir Fry with Roasted Pumpkin & Mushrooms

Egg noodles tossed with roasted pumpkin, earthy mushrooms, and spinach in a savory ginger-soy sauce.

This stir fry is filling, flavorful, and perfect for a cozy fall dinner.

Ingredients:

• 8 oz egg noodles, cooked
• 2 cups pumpkin, diced and roasted
• 1 cup mushrooms, sliced
• 2 cups spinach
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp grated ginger
• 1/4 tsp black pepper
• 1 tsp sesame oil

Instructions:

1. Heat vegetable oil in a skillet over medium-high heat. Sauté onions, garlic, and ginger for 2 minutes.
2. Add mushrooms and cook 4–5 minutes until softened.
3. Stir in roasted pumpkin and spinach; cook 2–3 minutes until spinach wilts.
4. Add cooked noodles, soy sauce, black pepper, and sesame oil. Toss everything together for 2–3 minutes until noodles are coated and heated through.

This noodle stir fry is warm, comforting, and packed with fall flavors, making it a perfect one-dish meal for cooler evenings.

Harvest Veggie & Tempeh Stir Fry

A protein-packed vegetarian stir fry featuring tempeh, roasted root vegetables, and kale, tossed in a savory-sweet balsamic glaze.

Perfect for a hearty fall dinner.

Ingredients:

• 8 oz tempeh, cubed
• 1 cup carrots, sliced
• 1 cup parsnips, sliced
• 2 cups kale, chopped
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Sauté onions and garlic for 2 minutes.
2. Add tempeh cubes and cook until golden brown, about 4–5 minutes.
3. Stir in carrots and parsnips; cook 5–6 minutes until tender.
4. Add kale and cook until wilted, about 2 minutes.
5. Mix balsamic vinegar, soy sauce, and maple syrup; pour over stir fry and toss to coat evenly. Season with salt and pepper.

This harvest veggie and tempeh stir fry is hearty, flavorful, and packed with fall vegetables, making it a perfect vegetarian meal.

Autumn Chicken & Apple Stir Fry

Tender chicken breast pieces stir-fried with crisp apples, celery, and carrots in a slightly sweet soy-ginger glaze. A bright and seasonal dish.

Ingredients:

• 1 lb chicken breast, sliced thinly
• 1 apple, thinly sliced
• 1 cup carrots, julienned
• 1 cup celery, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 1/4 tsp black pepper

Instructions:

1. Heat oil in a skillet over medium-high heat. Cook chicken until lightly browned, about 4–5 minutes. Remove and set aside.
2. Sauté onions and garlic for 2 minutes. Add carrots and celery; cook 3–4 minutes until tender-crisp.
3. Stir in apple slices; cook 2 minutes.
4. Return chicken to the skillet. Mix soy sauce, honey, ginger, and black pepper; pour over stir fry and toss to coat. Cook 2–3 minutes until heated through.

This autumn chicken and apple stir fry balances sweet and savory flavors, creating a fresh, seasonal dish that’s quick and easy to prepare.

Sweet Potato & Black Bean Stir Fry

A hearty vegetarian stir fry with roasted sweet potatoes, black beans, bell peppers, and kale, finished with a smoky chipotle-lime sauce.

Ingredients:

• 2 cups sweet potatoes, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, sliced
• 2 cups kale, chopped
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp chipotle chili powder
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Sauté onions and garlic for 2 minutes.
2. Add sweet potatoes and cook 6–7 minutes until tender.
3. Stir in bell peppers, kale, and black beans; cook 3–4 minutes until kale wilts and beans are heated.
4. Mix lime juice, chipotle chili powder, salt, and pepper; pour over stir fry and toss to coat.
5. Garnish with fresh cilantro before serving.

This sweet potato and black bean stir fry is hearty, smoky, and flavorful, making it a perfect fall meal that’s both filling and healthy.

Caramelized Pear & Chicken Stir Fry

Juicy chicken pieces stir-fried with sweet pears, red cabbage, and carrots in a slightly caramelized soy-honey sauce.

This dish balances sweet and savory flavors for a cozy fall dinner.

Ingredients:

• 1 lb chicken breast, sliced thinly
• 1 pear, thinly sliced
• 1 cup red cabbage, shredded
• 1 cup carrots, julienned
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp honey
• 1/4 tsp black pepper

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Sauté onions and garlic for 2 minutes.
2. Add chicken and cook until lightly browned, about 4–5 minutes.
3. Stir in carrots and red cabbage; cook 3–4 minutes until tender-crisp.
4. Add pear slices and cook 2 minutes.
5. Mix soy sauce, honey, and black pepper; pour over stir fry and toss to coat evenly. Cook 2–3 minutes more.

This caramelized pear and chicken stir fry is a sweet and savory fall-inspired dish, perfect for a weeknight dinner that feels special.

Roasted Cauliflower & Chickpea Stir Fry

A hearty vegetarian stir fry with roasted cauliflower, chickpeas, bell peppers, and kale, tossed in a smoky garlic-tahini sauce.

Nutritious and full of fall flavors.

Ingredients:

• 2 cups cauliflower florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 2 cups kale, chopped
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with 1 tbsp olive oil, salt, and pepper; roast for 20–25 minutes until tender and lightly browned.
2. Heat remaining olive oil in a skillet over medium heat. Sauté onions and garlic for 2 minutes.
3. Add bell pepper, kale, chickpeas, and roasted cauliflower; cook 4–5 minutes until heated through.
4. Mix tahini, lemon juice, and smoked paprika; drizzle over the stir fry and toss to coat evenly.

This roasted cauliflower and chickpea stir fry is hearty, smoky, and flavorful, perfect for a nutritious vegetarian fall meal.

Maple Ginger Salmon Stir Fry

Tender salmon pieces stir-fried with broccoli, carrots, and snow peas in a sweet maple-ginger glaze.

A light yet flavorful fall-inspired seafood dish.

Ingredients:

• 1 lb salmon fillet, cut into bite-sized pieces
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1 cup snow peas
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp grated fresh ginger
• Salt and black pepper, to taste

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear salmon pieces 2–3 minutes per side until lightly browned. Remove and set aside.
2. Add remaining oil to the skillet; sauté onions and garlic for 2 minutes.
3. Stir in broccoli, carrots, and snow peas; cook 4–5 minutes until tender-crisp.
4. Mix soy sauce, maple syrup, and ginger; pour over vegetables and toss to coat. Return salmon to the skillet and cook 2–3 minutes until heated through.

This maple ginger salmon stir fry is a perfect combination of sweet and savory flavors, providing a light and satisfying fall meal that’s rich in protein and nutrients.

Harvest Turkey & Vegetable Stir Fry

Lean ground turkey is stir-fried with fall vegetables like butternut squash, carrots, and Brussels sprouts in a savory soy-ginger sauce.

A healthy, filling dish perfect for autumn.

Ingredients:

• 1 lb ground turkey
• 1 cup butternut squash, diced
• 1 cup carrots, julienned
• 1 cup Brussels sprouts, halved
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1/4 tsp black pepper

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Cook ground turkey until browned, about 5–6 minutes. Remove and set aside.
2. Sauté onions and garlic in the same skillet for 2 minutes.
3. Add butternut squash, carrots, and Brussels sprouts; cook 6–7 minutes until tender.
4. Return turkey to the skillet. Stir in soy sauce, ginger, and black pepper; toss to coat evenly. Cook 2–3 minutes until heated through.

This harvest turkey and vegetable stir fry is hearty and nutritious, perfect for a cozy fall dinner full of seasonal flavors.

Autumn Tofu & Apple Stir Fry

Crispy tofu stir-fried with apples, red cabbage, and snap peas in a sweet-salty glaze. A vibrant vegetarian stir fry with the flavors of fall.

Ingredients:

• 14 oz firm tofu, cubed
• 1 apple, thinly sliced
• 1 cup red cabbage, shredded
• 1 cup snap peas
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1/4 tsp black pepper

Instructions:

1. Heat oil in a skillet over medium-high heat. Cook tofu until golden on all sides. Remove and set aside.
2. Sauté onions and garlic for 2 minutes. Add red cabbage and snap peas; cook 4–5 minutes until tender-crisp.
3. Stir in apple slices; cook 2 minutes.
4. Return tofu to the skillet. Add soy sauce, maple syrup, and black pepper; toss to coat evenly and heat through.

This autumn tofu and apple stir fry is colorful, flavorful, and satisfying, offering a delicious vegetarian option for fall meals.

Pumpkin & Shrimp Stir Fry

Juicy shrimp stir-fried with pumpkin, bell peppers, and spinach in a slightly sweet ginger-soy sauce.

A light, fall-inspired seafood dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups pumpkin, diced
• 1 red bell pepper, sliced
• 2 cups spinach
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• Salt and black pepper, to taste

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until lightly browned. Remove and set aside.
2. Add remaining oil; sauté onions and garlic for 2 minutes. Add pumpkin and bell pepper; cook 5–6 minutes until tender.
3. Stir in spinach and cook 2 minutes until wilted.
4. Return shrimp to the skillet. Mix soy sauce, honey, and ginger; pour over stir fry and toss to coat. Cook 2–3 minutes until heated through.

This pumpkin and shrimp stir fry combines sweet and savory fall flavors, creating a quick and satisfying seasonal meal.

Sweet Potato & Sausage Stir Fry

Savory sausage pairs with tender sweet potatoes, bell peppers, and kale in a warm maple-soy glaze.

This dish is hearty, flavorful, and perfect for fall evenings.

Ingredients:

• 1 lb sausage (chicken or pork), sliced
• 2 cups sweet potatoes, diced
• 1 red bell pepper, sliced
• 2 cups kale, chopped
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1/4 tsp black pepper

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Cook sausage until browned and cooked through. Remove and set aside.
2. Sauté onions and garlic for 2 minutes. Add sweet potatoes; cook 6–7 minutes until tender.
3. Stir in bell pepper and kale; cook 3–4 minutes until kale wilts.
4. Return sausage to the skillet. Add soy sauce, maple syrup, and black pepper; toss to coat evenly. Cook 2–3 minutes until heated through.

This sweet potato and sausage stir fry is hearty, slightly sweet, and full of seasonal flavors, making it a comforting fall meal.

Autumn Veggie & Tempeh Noodle Stir Fry

A colorful, vegetarian noodle stir fry with tempeh, roasted pumpkin, carrots, and snow peas in a tangy sesame-ginger sauce.

Ingredients:

• 8 oz rice noodles, cooked
• 8 oz tempeh, cubed
• 1 cup pumpkin, diced and roasted
• 1 cup carrots, julienned
• 1 cup snow peas
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp rice vinegar

Instructions:

1. Heat vegetable oil in a skillet over medium-high heat. Cook tempeh until golden brown. Remove and set aside.
2. Sauté onions and garlic for 2 minutes. Add carrots and snow peas; cook 3–4 minutes until tender-crisp.
3. Stir in roasted pumpkin and cooked noodles.
4. Mix soy sauce, sesame oil, ginger, and rice vinegar; pour over stir fry and toss to coat. Add tempeh back and cook 2–3 minutes until heated through.

This autumn veggie and tempeh noodle stir fry is full of flavor and texture, offering a healthy, satisfying vegetarian meal for the fall season.

Cranberry Maple Chicken Stir Fry

Juicy chicken stir-fried with Brussels sprouts, carrots, and cranberries in a tangy maple glaze.

Sweet, savory, and perfect for fall flavors.

Ingredients:

• 1 lb chicken breast, sliced thinly
• 1 cup Brussels sprouts, halved
• 1 cup carrots, julienned
• 1/4 cup dried cranberries
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1/4 tsp black pepper

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Cook chicken until browned and cooked through, 4–5 minutes. Remove and set aside.
2. Sauté onions and garlic for 2 minutes. Add Brussels sprouts and carrots; cook 5–6 minutes until tender-crisp.
3. Stir in cranberries and return chicken to the pan. Add soy sauce, maple syrup, and black pepper; toss to coat evenly and heat through.

This cranberry maple chicken stir fry is a perfect balance of sweet and savory, capturing the cozy flavors of fall in a quick and delicious meal.

Autumn Harvest Beef & Sweet Potato Stir Fry

Tender strips of beef stir-fried with sweet potatoes, green beans, and bell peppers in a savory-slightly sweet ginger-soy sauce.

A hearty and colorful fall-inspired dish.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 cups sweet potatoes, diced
• 1 cup green beans, trimmed
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1/4 tsp black pepper

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Sear beef slices until browned, about 3–4 minutes. Remove and set aside.
2. Add onions and garlic to the skillet; sauté for 2 minutes.
3. Add sweet potatoes and cook 6–7 minutes until tender. Stir in green beans and bell pepper; cook another 3–4 minutes until crisp-tender.
4. Return beef to the pan. Mix soy sauce, honey, ginger, and black pepper; pour over stir fry and toss to coat evenly. Cook 2–3 minutes until everything is heated through.

This autumn harvest beef and sweet potato stir fry is hearty, colorful, and full of fall flavors, making it a perfect one-pan meal for cozy evenings.