Stir-fry, a quick and easy meal, provides delicious options for all types of diets. Here are a few dorm kitchen friendly recipes for the student who has only 10 minutes to spare. All of the following dishes are paired well with a serving of white rice or noodles and can serve two people.

Chicken Stir-Fry

1. The night before, prepare by mixing 1 1/2 pound of 1-inch thick uncooked chicken pieces, 1/4 cup of honey, 3 tablespoons of soy sauce, 1/2 teaspoon of sesame oil and a pinch of salt and pepper into a plastic container. Leave in the refrigerator.
2. Take out a wok, the best pan for stir-frying, and turn stove to high heat. Throw in about 2 tablespoons of vegetable oil in the wok and add the chicken with the sauce. Stir constantly for about eight minutes or until all of the chicken is cooked.
3. Reduce heat to low and add 2 tablespoons of oyster sauce. Stir again to coat the chicken evenly, and serve immediately.

Vegetable Stir-Fry

1. Chop an assortment of vegetables of your choosing. Try a cup of broccoli, green pepper, onion, mushrooms, peas and 2 cups of Chinese cabbage, but feel free to experiment.
2. Throw about 2 tablespoons of vegetable oil into a wok over high heat.
3. Add the peppers and onion for initial flavoring while stirring constantly. Then add the rest of the vegetables. Stir constantly for another two minutes and finally add the Chinese cabbage as well as any salt and pepper. Stir for another minute or two and then serve immediately.

Cashew and Pea Stir-Fry

1. Cut and prepare 2 cups of snow peas and up cashews.
2. Throw about 2 tablespoons of vegetable oil into a wok over high heat.
3. Add snow peas, 1/2 cup of radishes and a 4-5 chopped scallions. Stir continuously until the peas are tender-crisp, or around three minutes. Add the sauce and stir to coat well. Remove from the heat and stir in cashews.
4. Add the mixture of 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar and 1 teaspoon of chili-garlic sauce. Serve immediately.

Tofu and Green Bean Stir-Fry

1. Mix a tablespoon of soy sauce, vinegar and sugar and set aside in a small container.
2. Cut 2 cups of tofu into small chunks.
3. Throw about two tablespoons of vegetable oil into a wok over high heat.
4. Add the tofu, gently stir for two minutes and let sit for another minute. Then stir again for another three minutes or until slightly golden.
5. Pour the tofu from the wok into a bowl and return to the stove with the heat reduced to medium.
6. Throw in a teaspoon of vegetable oil and add a cup of green beans and a cup of garlic. Stir and cook for about one minute. Now add the soy sauce mixture. Stir for another minute. Add the tofu and stir. Serve immediately.

A version of this article appeared in the Tuesday, Feb. 4 print edition. Ilona Tuominen is a staff writer. Email her at [email protected].