Duck's head is a spicy local specialty from the Chinese city of Wuhan, but it is also a snack that is commonly eaten throughout China, most notably in Shanghai. The dish is made by stir-frying a head of duck with the addition of herbs and spices.

Duck's head has a crispy taste as a result of the stir-frying method, and it is claimed to be a healthy food, with one of the duck's head store owners claiming that it helps one's brain power when consumed. Some say that the taste of the dish is not unlike eating a spicy chicken wing, while the others, such as Kellie Schmitt of CNN, describe it as one of Shanghai's weirdest foods.

When the head is served, it should be pried open with one's fingers to get to the tender meat on the interior.

Cantonese in origin, moo goo gai pan is an Americanized version of a pre-existing Chinese stir-fry made with mushrooms and sliced chicken as the main ingredients. Additional ingredients typically include snow peas, bamboo shoots, water chestnuts, and bok choy, all doused in a simple white sauce made with chicken broth and seasoned with soy sauce, oyster sauce, and sometimes Shaoxing wine.

In contrast to the original Chinese version of the dish, moo goo gai pan has a thicker sauce that's more seasoned and incorporates a wider range of ingredients. In the United States, this simple stir-fry is served over steamed rice and is one of the most popular take-out foods.

Pad woon sen is a traditional noodles dish. It consists of silky glass noodles that are stir-fried with vegetables such as carrots and cabbage, then topped with Thai bird chili and cilantro. The noodles should be soaked before the preparation. The sauce is made with water, soy sauce, oyster sauce, fish sauce, sugar, and white pepper.

Other common ingredients used in the dish include eggs, onions, garlic, bean sprouts, spring onions, and sometimes chicken, if desired. Before serving, it's recommended to garnish the dish with cilantro and sliced chili peppers.

Chūkadon is a Japanese dish which consists of stir-fried ingredients served over rice. It is believed that chūkadon originated in the 1930s in a Chinese-style restaurant in Tokyo. The dish can employ a variety of seafood ingredients, meat, and sliced vegetables which are shortly stir-fried in a thick and starchy soy-infused sauce.

Simple and easy to prepare, chūkadon is commonly found on the menus of many Japanese fast food establishments.

Among the broad group of Japanese chanpuru dishes, goya chanpuru is the most traditional version prepared with stir-fried bitter melon, eggs, pork, and tofu. It is often blended with various seasonings and vegetables. Occasionally, the dish is served sprinkled with fish flakes and accompanied by rice.

This colorful and nutritious summer stir-fry is the signature dish of Okinawa island. It has recently grown in popularity and can also be found in other parts of Japan.

The earliest known Chinese-American dish called chop suey is believed to have been invented in the United States in the mid-1800s by Chinese immigrants who were trying to make authentic Chinese food more suitable for westerners. And even though chop suey could easily be as American as apple pie, some food historians speculate that it originated from the Cantonese tsap seui (lit. mixed leftovers), an impressive medley of stir-fried vegetables.

However, being limited by the scarcity of Asian vegetables in America, Chinese cooks started stir-frying any vegetables which were at hand, adding shredded chicken, pork, or even beef to the mix, and serving it over steamed rice. Being such an amazing mash-up of Oriental and Western cuisine, it soon started to appear on the menus of Chinese restaurants across the country. 

Chai tow kway is a traditional dish originating from Chaoshan. The dish usually consists of radish cake (also known as turnip cake) that’s cut into cubes and stir-fried with eggs and seasonings. Radish cake is made with a combination of shredded daikon, rice flour, and water.

Chai tow kway can also be steamed and pan-fried, and the dish is typically garnished with scallions before serving. It’s also popular in countries such as Indonesia, Malaysia, and Singapore, where it’s a part of Teochew people cuisine.

In Singapore, the dish is also made in two versions – white (no soy sauce) and black (made with sweet soy sauce). 

Terong balado is a traditional dish that's suitable for vegetarians and vegans. It's made with a combination of eggplants and the spicy chili sauce known as balado. It's recommended to use Chinese eggplants as they are softer than standard eggplants.

The vegetables are cut into wedges, deep-fried, then stir-fried with the balado sauce. The sauce is made with a combination of red chili peppers, shallots, palm sugar, tamarind juice, garlic, and salt. When served, terong balado is usually accompanied by lots of white rice on the side.

Buseot bokkeum is a South Korean side dish (banchan) that is made with stir-fried mushrooms. It is typically made with oyster, shiitake, or button mushrooms, but the choice is optional. The preparation starts with sliced mushrooms that are usually stir-fried along with garlic and onions.

The dish is typically seasoned with salt, pepper, and sesame oil and is then served garnished with toasted sesame seeds. Optionally, it can also include sliced peppers, carrots, or green onions. Buseot bokkeum can also be used as a bibimbap topping.