This is not so much a recipe but some suggestions for making stir fry. I make stir fry 3-4 times per month. It is a great way to use up a few of those left overs in the fridge. I keep a bottle of Lawry's Stir Fry Seasoning handy in the pantry. I like the Sesame Ginger the best but they also make Lemon basil, Herb & Roasted Garlic, and Sweet and Spicy. I find the Sesame Ginger and Sweet and Spicy works with everything from Beef, pork, chicken, shrimp, while the rest are mostly just good with veggies, chicken and shrimp. This is too easy.
Veggies: the trick is to cut everything in similar size pieces so they cook at the same rate.
Onion, eggplant, squashes, mushrooms, green beans, broccoli, cauliflower, bok choi, nappa cabbage, cabbage, raddish, lettuce, bean sprouts, soy beans, pineapple, mango, peaches, apple, star fruit, asian pear, carrots, celery, bamboo shoots, water chestnuts, snow peas, baby corn, and peppers.
Use what you want the only veggie on the list that needs to be added late is lettuce which cooks really fast. You can add things like fresh ginger, red pepper flakes, toasted sesame seeds, and nuts to add a little kick or crunch.
Cut beef, pork, and chicken into bite size pieces or strips, leave shrimp whole, and cook them first then remove from the wok and cook the veggies. When the veggies are close to done (about 4-6 min) add the meat back in and pour on the Lawry's Stir Fry Seasoning and stir to coat. Serve over rice.
Don't be afraid to experiment and make YOUR stir fry. It is a very healthy and satisfying meal and it takes so little time to prepair. Chop, chop, stir, stir, eat.