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1. Heat your pan
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2. Prepare protein
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3. Marinate protein
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Use 1 Tbsp each soy sauce and dry or sweet sherry. The protein doesn't need to marinate long.
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4. Prep produce
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5. Prepare aromatics
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Mince 1 Tbsp each of fresh garlic and ginger root.
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6. Make a quick stir-fry sauce and glaze.
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You'll also need to make a glaze to ensure a nice body and glossy sheen. Just mix 2 tsp cornstarch with 2 Tbsp chicken broth or water. A few minutes before you're ready to stir-fry, turn on the exhaust fan and turn up the heat under the skillet to high.
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7. Add 1 Tbsp of oil, then half the protein, to the pan
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Stir-fry until well-browned and cooked through, 2 to 3 minutes. Transfer to a clean bowl and repeat stir-frying with remaining protein.
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8. Drizzle another 2 Tbsp oil into the hot skillet
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Add the onion and stir-fry until browned but still crisp, about 1 minute. Add the minced garlic and ginger next (If you add them to the pan any sooner, they'll burn.) Next, immediately add the vegetable you think will take longer to cook. If it's not obvious, just pick a vegetable and start--you're not going to ruin the stir-fry. Staggering vegetables is more about keeping the skillet hot. After stir-frying the first vegetable for a few minutes, add the second and continue to stir-fry until all vegetables are tender-crisp, 1 to 2 minute longer.
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9. Return protein to pan and stir in your flavoring sauce. Finally, stir in the cornstarch mixture until juices become saucy and glossy. If the wok juices look too thick at this point, thin with a few more tablespoons of chicken broth or water, then serve
