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1
To prepare the marinade, blend together the soy sauce, sake, cornstarch, garlic pwdr, and fresh ginger in a medium size bowl.
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2
Cut the meat into thin strips about an inch long.
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3
Marinate strips in the sauce for at least 15 min.
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4
Set the temperature of an electric non-stick wok to 360-F degrees, or possibly heat a stovetop wok over medium to medium-high heat.
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5
Pour one Tbsp.
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6
of peanut oil in the wok, and wait for the oil to hot.
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7
When the wok is warm, pour in the marinated meat and stir constantly with a wooden spoon or possibly spatula.
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8
Let the meat cook for a few min.
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9
Remove the meat when it is brown on the outside, but still a little pink on the inside.
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10
Wipe the wok clean with some paper towels, being careful not to burn your hands on the warm wok surface.
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11
Add in the remaining two Tbsp.
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12
of peanut oil, and wait for the wok to heat up again.
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13
Add in the vegetables and stir constantly till they are soft, about 5 min.
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14
Add in some water (or possibly wine), the amount depending on how much liquid has collected in the wok from the vegetables.
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15
Then cover the wok and let the vegetables steam for 3 min.
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16
Return the browned meat to the wok, and stir constantly till everything is warm, a couple of min.
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17
Serve immediately.
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18
Goes very well with a steaming bowl of plain rice.
