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Stir-Fry Master Recipe
The recipe is broken down into steps with various choices. Most of it can be prepared ahead and cooked quickly at the last minute. (Just re-stir sauce since cornstarch will settle.) So here's the recipe for a stir-fry as you like it. Enjoy with chopsticks : )

Ingredients

  • 2 tablespoons olive, peanut, or avocado oil, divided
  • 2 cloves minced garlic
  • 1 tablespoon minced ginger
  • pinch of salt and sugar

Pick a protein

  • 1 pound flank steak, thinly sliced against grain
  • 1 pound pork tenderloin, thinly sliced
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound chicken, thinly sliced or chopped into bite-size pieces
  • 1 (12-ounce) package extra-firm tofu, cubed (for this version, you may use an extra cup of veggies or a cup of black or garbanzo beans, if desired)

For the marinade

  • 1 egg white
  • 1 tablespoon dry sherry (the kind you’d drink; preferably not cooking sherry) or Chinese rice wine
  • 1 tablespoon cornstarch

Veggies

  • 1 small onion, sliced
  • 4 cups choice of veggies (carrots, peppers, onions, mushrooms, blanched broccoli or cauliflower, thawed peas or edamame, etc.)

For the sauce

  • 3⁄4 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon sherry or Chinese rice wine
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • Optional garnishes: peanuts, cashews, sesame seeds, cilantro, scallions, and/or sliced jalapeños.
  • For serving; rice or noodles, if desired

Steps

Do ahead

  1. Prep your choice of protein, whisk together marinade ingredients, and toss the marinade with the protein. Refrigerate 1 hour in a zip-top bag or covered bowl.
  2. Chop the veggies (your choice) and refrigerate. (I even chop the onion, storing in a separate bag or bowl, and place the minced garlic, ginger, and pinch of salt and sugar in another small bowl and refrigerate.)
  3. Mix together the sauce ingredients and refrigerate.

When ready to eat

  1. Cook the rice or noodles, as desired.
  2. Heat 1 tablespoon oil in a 12-inch nonstick skillet or wok over medium-high heat.
  3. Cook your choice of protein until almost opaque; transfer to a plate.
  4. Add the remaining tablespoon oil, followed by the garlic, ginger, pinch of salt and sugar; stir-fry 30 seconds.
  5. Add the onion and cook until softened, about 2 minutes. Stir in the veggies and cook until crisp-tender, approximately 4-5 minutes more.
  6. Return the protein to the pan, immediately pour the sauce over everything, and cook, stirring to evenly coat, until sauce is thickened, 2 to 3 minutes.

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