Stir Fry

I'm sure everyone here knows how to do stir fry. It really is just about the simplest thing you can cook. The key is cutting everything to uniform, small size so that it cooks quickly. You're cooking on high heat for a very short amount of time, so you want everything sufficiently cooked through, without the outside being overcooked.
The second thing to remember is to add ingredients into your wok/pot in order of what will take the longest to cook first. Once again, this is so everything cooks uniformly.
When making stir fry, the prep should take you more time than the actual cooking. It might take a little time to chop everything up, but once it is all ready, meal time is in minutes.
You can marinate your meat ahead of time to help impart flavor. Everything else is then cooked and you can add a sauce or seasonings towards the end for flavor. It's very simple, quick, and healthy. Me likey.
Today I did a simple chicken and veggie stir fry and I used some pre-made (yes, I bought it at a store) Hoisin sauce for the flavor. It's a really good, mildly spicy and kind of thick plum sauce.

I used:
Chicken
carrots
broccoli
green onions

Cut up the chicken and marinate in rice vinegar, soy sauce, sesame oil, and a little fish sauce. Let it marinate while you prepare everything else. Twenty minutes is good. An hour is plenty of time.
Get your wok/pot hot on at least med-high heat. Toss in that chicken and cook for few minutes til just done.
Transfer to another dish with juices and keep warm. Wipe the wok clean, add sesame oil, get it hot, and throw in your veggies.
Once they're pretty close to done, add the chicken, with juices, back in and toss around to mix. Add a few healthy globs of Hoisin sauce and toss til everything is coated. Add your green onions towards the end. You can add some toasted sesame seeds, too, if'n you want.
Maybe not the most exciting post, but this blog isn't titled exciting adventures in food. It's called what we made to eat and this is what we made to eat.