Step 1: Pick a Protein
3/4 lb flank steak, trimmed and thinly sliced against the grain
3/4 lb pork tenderloin, thinly sliced
3/4 lb medium or large shrimp, peeled and deveined
3/4 lb skinless, boneless chicken breasts or thighs, thinly sliced against the grain
12 oz. pkg. extra firm silken tofu, cubed
Step 2: Marinate
whisk 1 egg white, 1 TBS Chinese rice wine or dry sherry and 1 TBS cornstarch. Toss with your protein; cover and refrigerate 1 hour.
Step 3: Prep 3 Cups Vegetables (In Any Combination).
sliced carrots, sliced celery, sliced bell pepper, 1 in. scallion pieces, sliced onions or shallots, quartered mushroom caps, sliced bok choy or cabbage, sliced leeks, whole snow peas, sliced asparagus, quartered plum or halved cherry tomatoes, baby spinach, blanched broccoli or cauliflower florets, thawed frozen peas or edamame, etc.
Step 4: Choose a Sauce
a. Clear sauce- mix 3/4 c chicken broth, 1 TBS cornstarch, 2 TBS Chinese rice wine or dry sherry, 1/2 tsp sesame oil, 1 tsp salt & 1/2 tsp sugar.
b. Sweet and Sour Sauce- mix 3/4 c chicken broth, 2 tsp cornstarch, 1/4 c ketchup, 2 tsp soy sauce, 3 TBS rice vinegar, 1/4 c sugar, 1/2 tsp salt & 1 tsp sesame oil.
c. Brown Sauce- mix 1/2 c chicken broth, 1 TBS cornstarch, 1 TBS soy sauce, 1 TBS hoisin sauce & 1 TBS Chinese rice wine or dry sherry.
d. Oyster Sauce- mix 3/4 c chicken broth, 1 TBS cornstarch, 1 TBS Chinese rice wine or dry sherry, 1 TBS soy sauce, 3 TBS oyster sauce, and 2 tsp sesame oil.
e. Spicy Sauce- mix 3/4 c chicken broth, 1 TBS cornstarch, 2 TBS each soy sauce, rice vinegar and Chinese rice wine or dry sherry, 1/2 tsp sesame oil, 1 TBS sugar & 2 tsp Asian chili sauce.
Step 5: Stir Fry
Drain the excess marinade from the protein. Place your sauce, vegetables and protein near the stove.
Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add the protein; slowly stir until almost opaque, 30 seconds to 1 minute (for tofu, brown on both sides- do not stir). Transfer to a plate; discard the oil and wipe out the plan.
Heat the pan over high heat, 1 to 2 minutes. Add 2 TBS oil, then 2 cloves minced garlic (or 4 cloves if using Spicy Sauce), 1 to 2 TBS minced ginger, 2 minced scallions and a pinch each of salt and pepper; stir-fry about 30 seconds. Add the vegetables, starting with the ones that take the longest to cook; stir-fry until crisp tender.
Add the protein and sauce and stir until the sauce is thick and the vegetables and protein are cooked through, about 3 minutes. Thin with chicken broth, if needed. Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos and/or cilantro.