- 2 tablespoons of oil for stir frying
- pork, chicken or beef, thinly sliced into stir fry pieces
- approx. 4 cups of any combination in-season vegetables such as beans, pea pods, carrots, onions, mushrooms, summer squash, etc.
- 2 teaspoons cornstarch
- 2 tablespoons oyster sauce
- 1 garlic clove, crushed and chopped
- 1 teaspoon grated fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons medium sherry
- 1 tablespoon honey (can substitute sugar)
- 1 teaspoon sesame oil
Prepare sauce by combining the oyster sauce with the garlic, ginger, soy sauce, honey, sherry, sesame oil, and 1 tablespoon of water. Set aside.
Heat a wok over high heat, add 1 tablespoon of oil and swirl to coat.
sides of wok. Add the meat in batches and cook for 2-3 minutes or until just browned. Remove the meat from wok and keep warm.
Heat remaining oil in the wok, add the vegetables based on how long they take to become tender. For example, start by stir-frying onions and carrots for two minutes, then add snow peas and mushrooms and cook for one minute, then add pepper and cook for 30 seconds. Return all meat to the wok.
Add sauce mixture to the wok. Cook for 1 minute while you mix the corn- starch with 1 tablespoon of water in a separate container. Add to the wok; boil for 1 minute or until sauce thickens. Season to taste with salt and freshly ground pepper. Serve over rice or thin egg noodles.
Notes: We make adjustments to this based on how much water comes out of the veggies. When using summer squash or frozen beans, we don’t add any extra water.