1 Tbs. Soy Sauce
1 Tbs. Sake (Rice Wine)
1 tsp. Cornstarch
1 tsp. Garlic Powder
1/2 tsp. fresh ground Ginger
1/2 lb. lean Beef, Pork or Chicken
4 cups of fresh Vegetables, diced (Any mix of carrots, broccoli, onion, bamboo shoots, water chestnuts, or sprouts)
3 Tbs. Peanut Oil
1-3 Tbs. Water
To prepare the marinade, blend together the soy sauce, sake,
cornstarch, garlic powder, and fresh ginger in a medium size
Cut the meat into thin strips about an inch long. Marinate strips in the sauce for at least 15 minutes.
Set the temperature of an electric non-stick wok to 360-F degrees, or heat a stovetop wok over medium to medium- high heat.
Pour one tablespoon of peanut oil in the wok, and wait for the oil to warm.
When the wok is hot, pour in the marinated meat and stir constantly with a wooden spoon or spatula. Let the meat cook for a few minutes. Remove the meat when it is brown on the outside, but still a little pink on the inside.
Wipe the wok clean with some paper towels, being careful not to burn your hands on the hot wok surface.
Add the remaining two tablespoons of peanut oil, and wait for the wok to heat up again.
Add the vegetables and stir constantly until they are soft, about 5 minutes.
Add some water, the amount depending on how much liquid has collected in the wok from the vegetables. Then cover the wok and let the vegetables steam for 3 minutes.
Return the browned meat to the wok, and stir constantly until everything is hot, a couple of minutes. Serve immediately.
Goes very well with a steaming bowl of plain rice.