The main trick is to not crowd your pan, so ingredients cook quickly without steaming and becoming soggy.

I make my own stir fry sauce. First I press and fry the tofu in the wok until it starts getting golden, then I add veggies - any combination of broccoli, carrots, peppers, kale, green beans, sugar snap peas, etc and fry for a bit then turn up the heat and sear in my stir fry sauce- two parts soy sauce, 1 part sesame oil, ginger garlic paste, red pepper flakes and corn starch.

What are you making?

Slice onions.
Mince ginger, mince garlic.
Slice mushrooms, green pepper, carrots, cabbage.

Heat oil in a wok, sauté the onions, add minced ginger and garlic, sauté for some time, then add cabbage, carrots, green pepper, mushrooms. Stir, stir, stir.

Add some soy sauce, some white vinegar, oyster sauce. Add a hint of sugar. Taste. adjust seasoning. (I sometimes add a tbsp of ketchup to get a nice color going).

You can toss in cooked ramen noodles, add the spice packet too. Or fried rice.

Anonymous wrote:I usually pick up the “Classic Sauce” by House of Tsang at the supermarket. https://www.hormel.com/brands/house-of-tsang-sauces/product/classic-stir-fry-sauce/

Cut up chicken breast into bite-size pieces. Cut up a bell pepper, carrot, celery. Cook chicken for 5-7 minutes over high heat in a wok (or non-stick pan). Add vegetables (I usually add some cashew nuts as well). Cook for 2-3 minutes. Add in sauce. Heat sauce thoroughly, 1-2 minutes. Serve over rice.

You’re welcome.

For some heat, get the same brand Szechuan Spicy Sauce.

I usually pick up the “Classic Sauce” by House of Tsang at the supermarket. https://www.hormel.com/brands/house-of-tsang-sauces/product/classic-stir-fry-sauce/

Cut up chicken breast into bite-size pieces. Cut up a bell pepper, carrot, celery. Cook chicken for 5-7 minutes over high heat in a wok (or non-stick pan). Add vegetables (I usually add some cashew nuts as well). Cook for 2-3 minutes. Add in sauce. Heat sauce thoroughly, 1-2 minutes. Serve over rice.

You’re welcome.

Great websites:
recipetineats.com
Marionskitchen.com

The best stir fry sauces have rice wine, soy sauce, oyster sauce, sesame oil and white pepper. Also need fresh garlic and ginger. You can buy everything at the grocery store now, but proportions are up to you. My favorite sauce is:
1 T oyster sauce
3 T soy sauce
1 tsp sesame oil
2.5 T rice wine
1/4 tsp white pepper

My family likes this stir fry from the Pioneer Woman (I’ve subbed dried ginger):

Beef and Snow Peas (https://www.thepioneerwoman.com/food-cooking/recipes/a10922/beef-with-snow-peas/)

Magi never misses, and her recipes are extremely detailed: (https://www.recipetineats.com/10-classic-chinese-dishes-1-amazing-sauce/)

Anonymous wrote:Vegetables you like, cut up and fry in sesame oil

Chicken or meat simmered in sauce

Mix them

Voila!

The Secret Sauce?

Vegetables you like, cut up and fry in sesame oil

Chicken or meat simmered in sauce

Mix them

Voila!

https://www.youtube.com/watch?v=WujehK7kYLM&ab_channel=ChineseCookingDemystified

Also, Kenji Alt-Lopez's book, The Wok.

what are you stir frying? veggies or fried rice or what?

First timer - teach me like I’m 5. Bottled sauce? Home made? Best resource/website for recipes?