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1
Mix the desired sauce mix in a small bowl until blended.
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2
Heat 1 tablespoon oil in large nonstick skillet.
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3
Put 2 tablespoon cornstarch and 1 pound protein into a large ziptop bag, seal bag and shake to coat.
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4
Add protein to skillet; stir fry over medium-high heat 3-5 minutes until cooked through.
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5
Remove to plate.
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6
Add 2 teaspoon oil to skillet; heat.
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7
Add 4 cups of any one or combination of vegetables; stir fry 3-5 minutes until crisp tender.
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8
Add sauce to skillet; bring to simmer.
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9
Add protein; simmer 1-2 minutes until sauce thickens and coats mixture.
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10
Serve with choice of side, and top with finishing touches.
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11
Protein (1 pound): Shelled shrimp, boneless skinless chicken breasts cut into 3/4-inch cubes, boneless sirloin flank or skirt steak cut into 1/4-inch thick strips, pork tenderloin cut lengthwise in half then crosswise into 1/4-inch slices, or firm tofu cut into 1-inch cubes.
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12
Vegetables (4 cups):Small broccoli florets, small cauliflower florets, sliced shiitake mushrooms, sliced white buttom mushrooms, shelled edamame, 1/2-inch red or yellow pepper strips, 1/2-inch cubanelle pepper strips, thinly sliced carrots, 1 1/2-inch long slices asparagus, snow peas, or 1/2-inch thick red onion wedges.
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13
Finishing Touches: Cashews, peanuts, almonds, toasted sesame seeds, crushed red pepper, thinly sliced scallions, cilantro, or mint.
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14
Sides: Jasmine rice, brown rice, buckwheat noodles, cellophane/rice noodles, lo mein noodles or stir fry noodles.
