Basic Chinese Stir Fry Recipe

The basics of a good Chinese stir-fry can be applied in many ways - with or without meat

If you're new to stir-frying and need a good basic Chinese recipe, this is a tried-and-true version that can be expanded on, experimented with, and developed to suit your own tastes. It can be used with chicken, pork, turkey, or beef. Increase the quantity and selection of vegetables and make it vegetarian.

This recipe is designed to make approximately four servings, if combined with rice.

Meat
About one pound of beef (round or flank), pork, turkey, or chicken.

Freeze partially to make slicing easier. Thin cuts across the grain, no more than ¼ inch thick. Marinate first if desired in soy, ground pepper, and chili powder.

Thickening sauce
3 Tablespoons soy sauce (low-sodium is recommended)
3 Tablespoons rice wine or dry white wine
2 Tablespoons water
2 teaspoons cornstarch
1 teaspoon sugar (optional)

You can this a bolder sauce by adding fish sauce, hoisin sauce, and ground hot peppers. Mix ahead of time and stir just before adding. Make an open well in the bottom of the wok by scooting the food to the sides. Add the thickening sauce in the last few minutes and let it come to a boil. Begin tossing the other ingredients in the sauce to fully coat.

Vegetables
Mix and match any of these.

Carrots
Broccoli
Baby corn
Water chestnuts
Bamboo shoots
Sprouts
Celery
Green onion

Gingerroot is also an important addition. Grate about two teaspoons just before adding the thickening sauce.

For details on preparing vegetables for a Chinese wok, read this article:
Chinese Stir-Fry Basics