A good Chinese Brown Sauce is one of those standard recipes that every cook needs - along with a European white sauce, a good curry recipe, etc.
This recipe features that brown sauce, kicked up to make the dish a bit spicy.
1/2 inch ginger root, microplain grated - or less, or chopped, if you don't like LOTS of ginger flavor
1/3 pound meat of choice, sliced 2 inches by 1/4 inch by 1 inch. Or however you want. I'm not gonna look over your shoulder
1 qt of sliced raw veggies. Whatever is available. Winters I use just cabbage, carrots, and bean sprouts. Even just onions works fine. But - if you are using tender leafy veggies like spinach or the greens of bok choy they every cup count as only 1/2 cup.
3/4 cup beef stock - can be from cube
4 tbs oyster sauce
1 tsp dark soy.
1/2 tsp sugar
1 tbs cornstarch
1/4 tsp hot pepper flakes - or more to taste. Or less, if you want 'comfort food'
Mix sauce ingredients together.
Heat your wok or whatever to hot. Add 1-2 tbs oil - peanut is great for this. (We should discuss oils sometime - putting that on list) Add meat, stir-fry to get a bit of sear on it. Don't cook it thru', give it about 2 minutes. Now add the veggies - and MAYBE a bit more oil. A good wok probably won't need more. Cook till the veggies are just short of the crisp cooked state, will take 2 - 4 minutes. May add a bit of water and cover to steam them as they cook. Add the sauce, stir 'till thickened.
Serve over rice. Or lo mein noodles, fried or not fried.
Catch you later!