Richard’s Stir Fry

It starts with chopping up a bunch of veggies; exactly what varies, but it’s out of this list: red and green bell peppers, scallions, bok choy, broccoli, shredded carrots, various sorts of mushrooms, water chestnuts, bamboo shoots, and whatever else seems promising.

Make a stir fry sauce. Again the ingredients vary, but they typically are something like this: A tbsp of rice vinegar, a tbsp of soy sauce, 2 tsp brown sugar, 1/8 tsp stir fry ginger spice, 1/8 tsp all spice, 1/8 tsp spicy peanut sauce, 1 tsp sesame oil.

Chop 4-6 cloves of garlic into fine pieces.

Chop 6-8 oz of meat into bite sized pieces (chicken breasts, boneless pork chops)

Heat a wok to 375 put in about a tbsp of peanut oil. Stir fry the garlic until browned. Add the meat and stir fry until the meat is surface cooked. Add the vegetables and stir fry the whole mess until the vegetables are partially reduced (2-3 min). Add the sauce. Stir fry for several minutes more. Sprinkle in about a tbsp of cornstarch or equivalent. Stir madly for another minute or two to get the sauce to thicken. (If you do this part right the sauce covers everything with almost no free liquid.)

Serves two.