Basic Stir-Fry

Transfer the contents of the bag to a bowl and use a slotten spoon to transfer the meat or chicken to a plate. Reserve the marinade. Heat a wok or large skillet over medium high heat until hot. Add 2 tablespoons of the oil. Add the veggies to the wok, first the tougher ones, such as carrots, broccoli, and mushrooms, as they need more cooking time, then the snow peas, sugar snaps, anad scallions toward the end of the cooking. Stir-fry by lifting and tossing the veggies for 3-5 minutes until tender but still crisp.With a slotten spoon, transfer to a bowl and set aside. Wipe the wok or skillet clean with a paper towel and heat the remaining oil until smoking. Add the meat or chicken and stir-fry for 3-4 minutes until seared all over and browned. Return the veggies to the wok, along with the reserve marinade and soy sauce or tamarind. Stir-fry for another 2 minutes or until the juices are bubbling. The juices must come to a boil and bubble for at least 2 minutes. Serve immediately with rice or noodles. Vegetable prep: Choose two or more of the following veggies for the stir fry 1 large carrot, peeled and cut into matchsticks 1 pound bok choy or chinese mustard leaves, trimmed and cut into 1 inch pieces (baby bok choy leaves can be left whole) 1 pound broccoli rabe, (or baby broccoli) trimmed and cut into 1-3 inch lengths 6 ounces fresh baby corn 8 ounces fresh shitake mushrooms, stems discarded, wiped clean, and left whole or thinly sliced 1 bunch scallions, white parts only, but into 2-3 inch lengths 8 ounces sugar snap peas 8 onces snow peas 8 ounces green beans, trimmed and cut into 2 inch lengths 8 ounces asparagus, tops only in 2 inch lengths 8 ounces red bell pepper, sliced