1. Pick a Protein
3/4 pound flank steak, trimmed and thinly sliced against the grain
3/4 pound pork tenderloin, thinly sliced
3/4 pound medium or large shrimp, peeled and deveined
3/4 pound skinless, boneless chicken breasts or thighs, thinly sliced
12-ounce package extra-firm silken tofu, cubed
3/4 pound pork tenderloin, thinly sliced
3/4 pound medium or large shrimp, peeled and deveined
3/4 pound skinless, boneless chicken breasts or thighs, thinly sliced
12-ounce package extra-firm silken tofu, cubed
2. Marinate
Whisk one egg white, 1 tablespoon Chinese rice wine or dry sherry and 1 tablespoon cornstarch. Toss with your protein; cover and refrigerate, one hour.
3. Prep 3 Cups Vegetables (in any combination)
sliced carrots
sliced celery
sliced bell peppers
1-inch scallion pieces
sliced onions or shallots
quartered mushroom caps
sliced bok choy or cabbage
sliced leeks
whole snow peas
sliced asparagus
quartered plum tomatoes or halved cherry tomatoes
baby spinach blanched broccoli or cauliflower florets
thawed frozen peas or edamame
4. Choose a Sauce
Clear Sauce:
Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons Chinese rice wine or dry sherry,1/2 teaspoon sesame oil, 1 teaspoon salt and 1/2 teaspoon sugar.
Sweet and Sour Sauce:
Mix 3/4 cup chicken broth, 2 teaspoons cornstarch, 1/4 cup ketchup, 2 teaspoons soy sauce,
3 tablespoons rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt and 1 teaspoon sesame oil.
Brown Sauce:
Mix 1/2 cup chicken broth , 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, and 1 tablespoon Chinese rice wine or dry sherry.
Oyster Sauce:
Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 1 tablespoon Chinese rice wine or dry sherry, 1 tablespoon soy sauce, 3 tablespoons oyster sauce and 2 tablespoons sesame oil.
Spicy Sauce:
Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons each soy sauce, rice vinegar and Chinese rice wine or dry sherry, 1/2 teaspoon sesame oil, 1 tablespoon sugar and 2 teaspoons Asian chili sauce.
5. Stir-Fry
First, drain the excess marinade from the protein. Place your sauce, veggies, and protein near the stove. Next, 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 one minute (for tofu, brown on both sides-do not stir). Transfer to a plate; discard the oil and wipe out the pan.
Heat the pan over high heat, 1-2 minutes. Add 2 tablespoons of oil, then 2 cloves of minced garlic (or 4 cloves if using Spicy Sauce), 1-2 tablespoons minced ginger, 2 minced scallions and a pinch each of salt and sugar. stir-fry about 30 seconds. Add the veggies, starting with the ones that take the longest to cook; stir-fry until crisp tender.
To finish, add the protein and sauce and stir until the sauce is thick and the veggies 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.