Heat Up the Wok

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DESCRIPTIONAndrew Scrivani for The New York Times

Even the most cooking-challenged among us can handle a stir-fry. All it takes is preparation time and five minutes of cooking.

This week, Martha Rose Shulman offers five new ways to end the summer with stir-fry.

Built around grains and produce, Asian diets are among the healthiest in the world — and I think the stir-fry is a prime example. Meat and fish may be present in relatively small quantities, contributing protein, flavor and body. But 2 to 4 ounces of pork, chicken or shrimp per serving is plenty when the dish is filled out with snow peas or sugar snap peas, eggplant, red and green peppers, or greens.

Stir-Fried Tofu With Red Chard: Tofu takes on a pink color when cooked with red chard.

Stir-Fried Chicken and Eggplant With Asian Basil: A stir-fry made with Asian basil — and a Thai sensibility.

Stir-Fried Shrimp With Snow Peas and Red Peppers: You’ll find this dish in Cantonese restaurants everywhere, but this version has many more vegetables.

Stir-Fried Pork and Greens With Noodles: A simple combination of ingredients makes for a wonderful Asian noodle dish.

Stir-Fried Tofu and Peppers: An attractive stir-fry inspired by a traditional Chinese dish.