- 1 pound chicken, beef, or pork cut into bite sized pieces
- 2 pounds vegetables, cut into bite sized pieces
- 1 Tablespoon aromatics, such as garlic, ginger, or shallots (optional)
- 2 Tablespoons chopped fresh herbs, such as basil or cilantro (optional)
- Basic Stir Fry Sauce*
*Basic Stir Fry Sauce:
- 1 cup broth
- 2 Tablespoons soy sauce
- 1 Tablespoon sugar
- 1 Tablespoon rice wine vinegar
- Set a large wok or frying pan over medium-high heat and allow it to get screaming hot. Swirl in 2 Tablespoons of oil (1 Tablespoon if using a non-stick pan).
- Add your meat and cook until browned on each side (and cooked through if using chicken or pork). Remove the browned meat from the pan and set aside on a plate.
- Transfer the densest vegetables (i.e., those that take the longest to cook, such as broccoli or carrots) into the pan and cook for 1 minute. Remove from pan and set aside.
- Add in any quick cooking vegetables (onions, snap peas, etc.) and cook for one minute.
- Add in any aromatics, if using. Cook for 30 seconds, moving them around the pan constantly to avoid burning.
- Return the meat and dense vegetables to the pan and pour in the sauce. Toss well to coat all of the meat and vegetables. Let cook for one minute until bubbling.
- Turn the heat off and stir in any fresh herbs, if using.
- Serve hot with a side of cooked rice or noodles.
- Whisk ingredients together in a medium-bowl.
- Note: To make a thick glaze (like for Sweet and Sour Chicken), whisk in 1 teaspoon corn starch and let sit for ten minutes before adding to the stir-fry.
Source: The Wanderlust Kitchen
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