Generic Stir Fry Order

Steps

1. Early in the day: put the meat in the freezer for 15 minutes to make it easy to cut into small pieces and
2. Stir together in a small bowl for marinating: soy sauce, sesame oil (yes, that's a lot), sherry, chili paste or sauce, cracked peppercorns, sugar, and salt
3. Cut up meat and marinate.
Optional vegetables: mushrooms, fajita mix, bell peppers, celery, frozen peas, sugar peas, corn, julienned carrot, mung bean sprouts. Not turnip.
4. Get someone to prep & cut required vegetables: ginger, onions, garlic, mung bean sprouts / bok choi / bottom 2" of head of romaine, hot chilis... and "Optional vegetables"
5. Start the rice
6. Precook hard vegetables by blanching or steaming.
7. Set wok on high for remainder of cooking.
8. Heat a couple tbl of stirfry oil in the wok until it starts to smoke
9. Transfer meat from marinade into wok, reserving the marinade
10. Fry meat until seared - starting to brown. Lift meat out of oil and set aside.
11. Add another tbl of oil and cook "the aromatics": ginger for a while, then onions, then garlic until fragrant, maybe 3-4 minutes.
12. Add the raw vegetables to the wok, in reverse cooking time order. Cook to "al dente" - still a bit crunchy.
13. Add the cooked and frozen vegetables, toss and heat through.
14. Add the meat, toss and heat through
15. Whisk cornstarch and a half cup of water into the marinade, add to the wok and toss until it's bubbling.
16. Put rice into eating bowls & serve stirfry on top with optional: sesame seeds, sliced green onion and more soya sauce.